The "correct" sequence is:
1. Fry in oil (I pour oil generously!) Meat (rabbit, chicken, pork, chorizo ​​sausage ... you can just crumbs, you can do something from the list of 200 grams, or you can do nothing, but just sauté onion and garlic until transparent) with onions and garlic (it is possible without onions, as in Spain) and carefully spread with a slotted spoon, leaving a maximum of oil in the pan!, semi-finished products on a separate plate. If only onion garlic was overcooked, then we do not spread anything.
2. In the same oil, fry seafood, literally 2-3 minutes and put it on another !!! plate.
3. Pour the rice into the same remaining oil and fry it until transparent, this is about 2 minutes, then add 100-150 grams of white wine and let it soak into the rice ... yes, yes ... right !!! and again spread the rice from the pan into a separate plate. If there is no place or a 3rd plate, then in a plate with meat.
4. Put the chopped tomatoes in the pan and fry the bell peppers until the tomatoes are boiled, you can add more oil before that if there was not enough left. You can already add your favorite spices and salt to this vegetable brew.
5. Then we return everything to the pan. And here all the subtlety is in the sequence !!! - first, the meat, mixed and stewed in tomato-pepper frying for 5 minutes, then pour the broth with saffron, mix everything, then lay the fried rice, you can mix everything, but I just level it on top so that the rice is evenly submerged in the broth and another 5- Cook for 10 minutes, at this time we taste for salt and spices, you can add more.
6. The rice is almost ready, the broth is almost absorbed into the rice. Lay the fried seafood on top. Press them in a little bit - melt carefully into rice. In conclusion, if you want super and elegant!, you can put a few raw large shrimp in the shell picturesquely on top, mussels in the shell - they will open, squid rings - they will reach readiness and will be super tender, here you can sprinkle chopped herbs on top or spices to taste and desire and stick a decoratively chopped lemon. Turn off the fire, 5-10 minutes impregnation and on the table!
To make the correct (as I painted!) paella, there are two ways: Either use 3 additional plates, see above, or 2 pans.
Option 2 frying pans. On one, meat and onions are cooked and rice is fried there, followed by the addition of wine, on the other (the one that goes to the table!) In parallel, tomato frying is prepared, broth is added to the finished frying and then rice with meat and onions is poured from the first pan, and for now rice comes, seafood is fried in the first pan that has been vacated, you can immediately put seafood on rice without frying, but each additional frying makes the dish tastier!
And keep trying! in the process, adding salt, spices, dried paprika, if there is no saffron ... play with its taste and intensity ... you can add a little sugar, you can add a little natural vinegar ... just a little, according to the situation, because the same tomatoes can be both sweet and sour, or they can be neutral, like bell peppers ... and the cook compensates and evens out everything ...
I'm more comfortable with one pan and 3 plates. two frying pans on a household stove are cramped and require extra attention, otherwise it will burn, when working with one frying pan, the probability of a miss is less.

In Spain, you can find many recipes for making paella, because Valencia is considered the birthplace of this dish. Spaniards cook their national treat on an open fire, with rice and sea delicacies boiled in wine (albeit unpeeled). Today we will try to cook a fragrant seafood paella dish that has conquered the whole world.

Many people think that Spanish paella is a rather difficult dish to prepare, but this is not entirely true. True, novice cooks should still initially master the classic paella recipe.

It is important to know that the Spaniards prepare their national food in paella. This is a frying pan with low sides, but a large frying surface.

Of course, such utensils are not found in every home, so you should choose the option that best fits the description of the paella.

• 220 g of rice cereal "Valencia";
• 500 g of seafood;
• ½ teaspoon of saffron;
• 120 g canned peas;
• three tomatoes;
• 80 ml of white wine;
• two garlic cloves.

Cooking method:

1. Defrost and clean seafood. Here you can use different delicacies - squid, mussels, shrimp and scallops. The shells should not be thrown away, as they will still be useful to us.
2. We dissolve saffron in a small amount of water and give the resulting gruel time to brew.
3. We prepare the broth from the left shells, garlic and other seasonings. To do this, fill them with one and a half liters of water and cook for 30 minutes.
4. Fry seafood in hot oil, then add chopped garlic, and after 10 minutes put peas and grated tomatoes.
5. Next, pour out the Valencia rice (or any other type of round-grained cereal), pour in alcohol and broth. After 12 minutes, season the dish with saffron and simmer the paella until tender.

Almost every modern housewife has a slow cooker in the kitchen, because with it you can cook healthy dishes, even such world-famous ones as paella.

In Spain, it is served for lunch, as it is believed that the ingredients that are used in cooking are poorly absorbed by the body at a later time.

Cooking method:

1. Pour a little olive oil into the multicooker bowl and fry 500 g of seafood until golden brown. Then add to them three cloves of chopped garlic and thin slices of bell pepper.
2. After 15 minutes, pour 300 g of dry rice along with a pinch of saffron and other seasonings.
3. Pour a glass of broth (water), set the "Rice" or "Pilaf" mode.
4. Before serving paella, sprinkle with lemon juice.

There are different ways to prepare Spanish paella. It is served not only with seafood, but also with meat, vegetables and even sausage.

In cooking, Spanish chefs use Valencia rice. Its short convex grains perfectly absorb water and aromas, while they do not boil soft.

If it is not possible to find just such a cereal, then you can take rice for risotto.

Ingredients:

• 700 g of seafood;
• 350 g poultry fillet;
• a glass of rice "Valencia" or "Risotto";
• a pinch of saffron;
• one tomato;
• 120 g fresh peas;
• a pinch of turmeric;
• olive oil, salt.

Cooking method:

1. Pour a pinch of saffron into a glass of hot water and leave to infuse for 20 minutes.
2. Cut the chicken fillet into small cubes and fry in very hot oil, transfer to a bowl.
3. Next, fry the seafood and also transfer to another dish.
4. Pour dry rice into the pan (no need to rinse it) and cook for a couple of minutes. Then pour in the solution with saffron and a little more water so that it covers the grits by 2 cm. Pour in the turmeric, reduce the heat and simmer for 12 minutes.
5. While the rice is cooking, we take the tomatoes, cut them into cubes and simmer in a separate pan until they soften.
6. Sweet pepper cut in the same way.
7. We put tomatoes, peas and peppers in the cereal, simmer the dish until the rice is ready. Paella with chicken and seafood is ready!

Paella with seafood from Yulia Vysotskaya

The famous TV presenter Yulia Vysotskaya loves Spanish cuisine and brings to our attention her recipe for making paella. Such a dish will be especially appreciated by those who are afraid of harming their figure, since Julia uses a lot of vegetables in her recipe. Therefore, you will need celery, carrots and bell peppers, as well as shrimp, tomato paste, spices and, of course, rice.

Cooking method:

1. First of all, boil 12 - 15 shrimp, the broth can be tinted with a pinch of saffron.
2. Cut carrots, sweet peppers and celery stalks into cubes and sauté in a pan.
3. Pour half a glass of rice, spices to the vegetables, add two tablespoons of tomato paste and pour in the broth.
4. Simmer the dish over low heat until cooked. For a few minutes, put the shrimp in the paella and sprinkle it with lemon juice.

With sea cocktail

Cooking paella with a sea cocktail is practically no different from the classic recipe. The advantage is that in this case you do not have to buy seafood separately, but you can take a package already filled with seafood.

As a rule, such a product is sold frozen, so before preparing a sea cocktail, you need to defrost and slightly warm it in a pan so that all excess moisture evaporates.

Ingredients:

• package of sea cocktail (200 g);
• 150 g of rice;
• a pinch of saffron;
• two glasses of vegetable broth;
• Bell pepper;
• a pinch of dried garlic

Cooking method:

1. In a wide frying pan, fry seafood until golden brown with chopped garlic.
2. Then we season them with saffron, pour rice and thin strips of sweet pepper. Pour in the broth, which can be cooked from any vegetables.
3. Cover the pan with a lid and simmer the dish until cooked.

How to make with shrimp

If you do not like mussels, squids and other marine life, then you will definitely like the shrimp paella recipe. To taste, this version of the dish is in no way inferior to the classic paella, and for a change, you can add a little more vegetables. Let this time it will be tomatoes, peppers, garlic and canned corn. You will also need a glass of dry white wine.

Cooking method:

1. We clean the skin from three tomatoes, cut the pulp into cubes. We cut the sweet pepper into strips, chop three cloves of garlic into small pieces.
2. Pass the pepper and garlic in a pan, then pour 280 g of rice along with a pinch of saffron and seasonings. After 5 minutes, put the tomatoes and 450 g of shrimp. Pour a liter of vegetable (fish) broth and simmer until the rice groats are steamed
3. 15 minutes before readiness, you need to pour in 50 ml of white wine, add a little canned corn and, if desired, greens.

Black paella with seafood

Cuttlefish ink is a real find for pharmaceuticals, paint production and cooking, because we have a natural dye. Many housewives are afraid to cook dishes with such an ingredient, but in vain.

Cuttlefish ink is very useful, and they give the dish not only a black color, but also a special touch of taste.

Cooking method:

1. In a pan with olive oil, along with a spoonful of dried garlic, fry five king prawns, 100 g of squid, four langoustines and cuttlefish.
2. Next, pour in two glasses of fish broth, add a spoonful of cuttlefish ink, and as soon as the ingredients begin to boil, pour 150 g of rice. After 20 minutes, add three tablespoons of peas, seasonings and herbs.
3. Cover the pan and bring the paella to full readiness.

Calorie content of the listed dishes

If you watch your weight, then such a dish as paella will definitely not harm your beauty.

The calorie content of paella with seafood prepared according to the classic recipe shows one of the lowest rates - 83 kcal per 100 g of the product.

It should be borne in mind that rice is saturated with minerals and carbohydrates, and the composition of seafood includes polyunsaturated acids.

Of course, if you add fried bacon or smoked meat to the dish, you will get a powerful calorie add-on. Therefore, it is best to choose a recipe with the addition of chicken meat, which is rich in nutrients, vitamins and protein. The last component is especially needed by people leading an active lifestyle. For 100 g of paella with seafood and chicken, 95.3 kcal comes out.

An important role in the preparation of paella is played by seafood - the more of them, the richer the taste of the dish. Spices give a special aroma, among which saffron is necessarily used, as well as curry or turmeric. The latter give the rice a golden hue. Also, Spanish chefs always add canned peas, grated fresh tomatoes and corn to paella.

The word "paella" has probably been heard by everyone. Moreover, it appears on hearing more and more after the interest in different national cuisines has grown. You can always find on the Internet paella recipe with video, where there is an exact instruction to make the dish as close to the original as possible. We have the same video on this page.

paella story

The very word "patella" in Latin means "frying pan". And already the Valencians began to call so not only various pans, but also large pots. But another type of cookware, which is slightly different in the presence of two handles, is already called "Paelleras".

There is an opinion that the Arabic "baqiyah" is also related to the origin of the paella recipe. After all, these people are very careful about food and always try to save food and not throw anything away. But this is the principle of cooking paella: collect everything, you can add fresh products, and then cook together, at least this is paella and its simple recipe.

paella recipes

Paella is a dish that has many variations. paella recipes can be both with seafood and different types of meat.

Most often - this is the second dish. In European countries, these dishes can be in the following forms: paella with seafood or is there a separate recipe, how paella with shrimp. And even depending on the area, the recipe can vary significantly. According to the Spaniards, they have more than 300 varieties of cooking this dish.

Rice dish with seafood

Maybe, paella easy recipe, which can be called that, is cooked with rice, seafood (always with different types of fish in one dish). In addition, what for others seems like a strange combination, for the Spaniards it belongs to the category of delicious dishes. Indeed, for the preparation of delicious paella, fish, meat, and seafood can be perfectly combined. Which for other countries is considered completely incompatible ingredients. But, of course, it is worth respecting other people's traditions. And after tasting the original paella, it becomes clear that you should not believe the opinions of others, you need to have your own, which is based on "solid ground under your feet."

For the preparation of a delicious paella, the recipe does not matter in most cases. After all, it is difficult to find clear proportions, grams, etc. here. After all, the Spaniards most often prepare this dish to their liking.

Even if you cook paella according to the recipe from the video, you can also make your own adjustments.

The best paella recipes

One of the most delicious dishes called paella is a recipe with seafood and wine. In addition, the Spaniards like to cook this dish with the addition of beans and various spices, without which none of the national dishes can do.

If speak about shrimp paella recipe, then it can also contain chicken, and olives, and cauliflower, and various greens, and so on.

Mixed paella - "black forest" paella (using cuttlefish shellfish, which gives black color to the dish), with various seafood, and even "rice with crust" (base on chicken broth, with the addition of poultry meat, as well as white and blood sausage, sausages and eggs) are the most common and favorite variations of this delicious dish among the Spanish population.

At first, paella was considered a festive dish, which the hostesses prepared either on St. Joseph's day or on Sunday. That's probably why paella with seafood or with other products is considered the national dish of Valencia, but not all of Spain.

Paella recipe with seafood and wine- this is something that every gourmet should try at least once. Indeed, with the help of such dishes from the national cuisine, it is always possible to get to know the country and its inhabitants a little better, in particular.

By preparing at least a few different paella recipes, you can understand what Valencian cuisine and food in general really is.

On our website of the Gourmet Academy you can always find a classic recipe for any dish. As well as this recipe for "Valencian Paella with Seafood" you can find with photos. We have a video recipe, history, ingredients list, wikipedia, reviews and other useful information for each recipe. Learn how to make your own Seafood Valencian Paella at home in an easy and simple way.

A tasty dish - paella with seafood. It's easy to make at home if you follow the recipe.

Paella is pilaf with vegetables and seafood. The classic seafood paella is cooked with fresh seafood in a wok and over an open fire. If you live far from the sea, frozen seafood will do, I took them for making paella in this photo recipe. Rice for making classic paella is taken only round. We will cook on the stove in a thick-walled cast-iron pan.

• Seafood cocktail 500 g
• Saffron ½ tsp
• Olive oil 40 ml
• Onion 1 pc.
• Rice Valencia 300 g
• Salt 1 tsp
• Tomato puree 200 g
• Frozen green peas 100 g
• Green beans to taste
• Sweet green pepper ½ pcs.
• Lemons ¼ pcs.

If you are using frozen seafood, thaw it and drain the liquid.

Pour boiling water over saffron and let it brew for 15-20 minutes.

In a wide frying pan, heat the oil, fry the seafood for 2-3 minutes over high heat and set aside.

In the same pan, sauté finely chopped onion until translucent.

Add rice and stir. Fry the rice, stirring, for a couple of minutes.

Pour boiling water into the rice so that it covers the rice on your finger and the water with saffron. Reduce heat to medium, season with salt and continue cooking. The total cooking time is about 20 minutes. After adding water, the rice does not need to be stirred.

Add tomato puree or chopped tomato pulp.

After 10 minutes, put the peas, diced peppers and green beans in the pan

When the water is absorbed and the rice is ready, top with seafood and garnish with lemon slices. Close the lid and let stand for a few minutes before serving.

Serve hot paella. White wine is a good accompaniment to paella.

Recipe 2, step by step: Spanish paella with seafood

Paella is a delicious traditional Spanish dish based on rice with the addition of vegetables, chicken, seafood and even beans. There are several hundreds of recipes for this dish, but it is with the addition of seafood that the classic, most common and beloved by the Spaniards variation of paella comes out. It is such a recipe that we will consider today, learn and cook!

• Rice 200 g
• Mussels 100 g
• Calamari 120 g
• Garlic 3 cloves
• Fish broth 500 ml
• King prawns 10 pcs.
• Oil (olive) 50 ml
• Water 50 ml
• Parsley to taste
• Tomatoes 100 g
• Onion 20 g
• Lemon 1 pc.
• Spices (before pilaf) To taste

When buying seafood, you should always pay attention to expiration dates and appearance. Of course, this is worth doing not only when choosing seafood, but when choosing seafood, this is a very important aspect that you should focus on.

Don't be afraid to swap ingredients for similar ones. For example, mussels can be replaced with any other shellfish, squid can be replaced with cuttlefish, and king prawns can be easily replaced with tiger prawns or the most common dwarf ones. It is best to choose medium-sized squids, if the squid is large, then its meat will be much tougher, and this is by no means good for us.

It is best to fry in olive oil - this is a fact, but if you replace it with refined sunflower oil, then this will not harm our dish in any way.

Rice should be chosen with harder varieties, do not forget that not to boil it is one of our main tasks. Hard rice is also called long-grain rice, it is ideal for cooking pilaf, and in simple terms, we cook pilaf with seafood with a few features. "Jasmine", "Basmati" - one of the most common varieties. When choosing rice, pay attention to the absence of broken pieces of grains and to uniformity, all grains should have the same size and color. In the markets they often like to interfere with varieties, do not let yourself be fooled!

The first step is to start with the preparation of fish broth. This is an important, but not difficult step in cooking paella with seafood. We put the pan on the stove, pour about 500 ml of water and wait until it boils.

In the meantime, the question arises: “What is the broth made from?” You can cook even from red fish, but in our case it will not be entirely rational. The broth is best prepared from fish heads and bones, it will not lose its taste, but you will save the ingredients, be healthy. Based on the ingredients we have on the table, the broth can be cooked from shells and shrimp heads.

While the water is boiling, we carefully clean the shrimp and throw them into the pan. If you want to follow all the Spanish traditions and want to serve your paella with unpeeled shrimp, then in this case you can make the broth using bouillon cubes or bones and fish heads, it turns out also tasty and appetizing.

It's time to put the pan on medium heat and fill its bottom with olive oil.

First of all, we unload squids into it, they are quite tough, so they need to be fried a little longer. After two to three minutes of frying, you can add the shrimp and continue frying for about 4 more minutes.

We clean the garlic, chop the onion, parsley and tomato (peeled). You need to cut it as small as possible, so for convenience you can use a grater, it is especially convenient to rub tomato slices on it, in this case the skins from it will remain in your hands.

Add our vegetables and herbs to the pan, mix actively and fry for about a minute.

It's time to add the main ingredient - rice! Pour it into the pan and evenly distribute it over the entire bottom, this is very important.

You can already salt, pepper and add various spices.

By this time, our fish broth should already be ready, so remove it from the stove and pour it into the pan. You need to pour about twice as much as the rice itself. This may seem like too much to you, but it is not, all the liquid will evaporate and be absorbed by the rice.

After adding the broth, keep an eye on the even distribution of rice and other ingredients in the pan. It is advisable now to try for salt and pepper, if necessary, you can add a little more.

Bring to a boil and cook until the liquid has completely evaporated. After that, the pan with an almost ready dish inside should be covered with a towel, and preferably with foil for about five minutes. During this time, the dish will reach full readiness and there will be no raw rice on top.

Recipe 3: Paella with Seafood and Chicken (step by step)

Paella with chicken and seafood is a surprisingly rich rice dish that belongs to the Spanish cuisine. Paella is prepared in huge special frying pans with the addition of a variety of ingredients, the color of the dish subtly resembles the Spanish flag and literally evokes a hot summer mood. The traditional version of this dish, in addition to rice, includes at least seven different varieties of fish or seafood. Paella also includes chicken and wine.

A step-by-step recipe for paella with chicken and seafood is presented below with a photo. This recipe will show you how to cook a traditional paella with shrimp, squid, mussels and scallops. If you wish, you can easily diversify the list of these products with your favorite ingredients. These spices are mandatory, it is thanks to them that your paella will be truly Spanish. At home, you can easily cook such a dish in smaller quantities, but be sure to serve it hot and with young lemon slices. Let's start cooking the classic paella with chicken and seafood for dinner.

• onion - 4 pcs
• sweet bell pepper - 4 pcs
• rice - 1.5 kg
• saffron - 2 tbsp
• dry white wine - 200 ml
• olive oil 400 g
• garlic - 2 pcs
• tiger prawns - 1 kg
• squid - 500 gr
• mussels - 1 kg
• sea ​​scallop - 500 gr
• chicken - 2 pieces of 600 gr
• water - 1 l
• turmeric - 1 tbsp
• prunes - 200 gr
• raisins - 200 gr
• lemon - 4 pcs
• salt - to taste

We clean the onion from the husk and cut into fairly large cubes.

We take two colors of bell pepper, cut each pepper in half, peel the insides, then cut into large cubes as shown in the photo.

Pour dried fruits into a deep bowl, wash in warm water, then set aside to dry.

We thoroughly wash all seafood. We do the same with chickens. Shrimps and mussels are cleaned of shells, squids are simply cleaned.

Chop the chicken carcasses into small pieces, rinse again, dry and salt to taste.

We heat a small amount of olive oil in a saucepan, put pieces of meat on its bottom, fry on all sides until a matte crust. After that, pour the indicated amount of water into the saucepan, bring it to a boil and cook the chicken meat until tender for 10 minutes. The broth is leveled with salt.

To prepare paella, you need a special frying pan, but in its absence, the one with the largest diameter and very deep is also suitable.

We heat the olive oil in a frying pan, put chopped onion, bell pepper and peeled cloves of two heads of garlic on its bottom. Fry ingredients until golden brown.

Add all the seafood to the pan, if necessary, chop some of them so that all the ingredients are about the same size. Pour the indicated amount of white wine into the pan, mix the products, evaporate the liquid.

We send all dried fruits to seafood and vegetables, lightly fry them, after which we add the previously boiled chickens. We continue to fry the ingredients. Add turmeric and saffron, check for salt.

Rinse the rice thoroughly in cold water, dry it and then pour it into the pan.

We mix all the ingredients, pour the chicken broth into the pan, if necessary, add a little more water so that the liquid covers the rice completely and rises a centimeter higher. Simmer the dish over medium heat until all the liquid is absorbed.

Pick up a large piece of parchment paper and cover the pan with it, put another sheet of foil on top. Preheat the oven in advance to 180 degrees and send rice with seafood to bake for 20 minutes.

We serve the finished dish and serve it to the table with lemon slices and fresh herbs. Classic paella with chicken and seafood is ready.

Recipe 4: Homemade Seafood Paella

In this recipe, I will be happy to share my experience and tell you how to cook paella with seafood and chicken at home. Step-by-step photos taken will demonstrate the main stages of preparing a classic Spanish dish.

• rice - 1 cup;
• water - three times more than rice;
• seafood - 150 gr;
• dry wine - 100 gr;
• chicken fillet - 100 gr;
• tomato - 1 pc.;
• Bulgarian pepper - ½ pcs.;
• onion - 1 pc.;
• green peas - 50 gr;
• garlic;
• saffron - 5 gr;
• paprika - 5 gr;
• Bay leaf;
• black pepper.

We put on fire a deep frying pan with vegetable oil, which needs to be poured a lot. Crush the garlic with the back of a knife and chop finely.

Finely chop the onion. Ideal for paella is shallots, which have a more delicate taste. Although the spring milk onion is also good.

Add garlic and onion to the pan. It is important to add the rest of the vegetables quickly so that the garlic does not start to burn.

Chop the pepper and add to the oil. Red or yellow peppers will give a sweetish taste to the dish, while green ones will make it spicier.

We introduce four tablespoons of fresh or frozen green peas. Finely chop the chicken fillet into cubes and add to the vegetables.

Season with saffron, sweet paprika, bay leaf, salt and pepper to taste. Spices need to be added to the oil so that they open up, so the taste of rice will be more saturated.

Finely chop the tomato and add to the vegetables. If there is no fresh one, then you can replace it with canned tomatoes in your own juice.

When the tomato breaks up, pour in the wine.

Once the sauce boils, it's time to add the rice. It is desirable to use varieties with low starch content so that the paella is crumbly.

Thoroughly stir the contents of the pan so that the rice is completely combined with the sauce and introduce exactly 3 times more water than rice. The fire must be as high as possible so that the rice turns out crumbly.

As soon as the water boils away by half, you need to add seafood and bring the dish to taste with salt. If the wine and tomatoes are too sour, you can add a little sugar.

The average cooking time for rice is 20 minutes, so the dish cooks very quickly.

When serving, you need to make sure that chicken, mussels, and shrimp get into the serving.

In this case, everyone will be able to appreciate all the richness of the taste of Spanish paella with seafood.

Recipe 5: Seafood Paella in a Pan

Spanish seafood paella is an incredibly tasty dish, and if you are a fan of seafood, then paella will often be on your menu. Yes, and on the festive table you can serve - after all, exotic. Preparing paella is quite simple, the main thing is to stock up on a sufficient amount of seafood. Shrimp, scallops, squid, octopus, mussels can be added to paella. Also, vegetables are added to the rice itself - tomatoes, sweet peppers, sometimes onions, green beans.

• 3 garlic cloves
• 20 g butter
• 3-4 tomatoes
• 100 g green beans
• 70 g mussels
• 70 g octopuses
• 70 g shrimp
• 200 g long rice
• 1.5 tsp salt
• 3 art. l. lemon juice
• ½ tsp ground saffron
• 500 ml water (broth)
• 1/5 tsp dried basil
• 1/5 tsp dried thyme
• greens before serving

The garlic in the recipe is meant to flavor the oil. It needs to be cleaned and cut into slices.

String beans can be taken fresh or frozen. Trim the tails and cut into pieces, 3-4 cm long. Tomatoes should be washed and cut into small pieces or slices.

Prepare seafood - remove the shell from the shrimp and remove the intestines, chop the octopuses, wash the mussels and remove excess elements.

With seafood, which is presented here, it is simple, and it cooks very quickly. Today we are all very busy, so healthy and tasty dishes, which can also be prepared quickly, are very valuable. So let's get started.

It is very important to adhere to the technology so that we get a real Spanish paella. The seafood recipe creates a successful combination of flavors and conjures up images of the warm Mediterranean Sea.

Cooking sequence:

The frozen mixture of seafood (mussels, squids, octopuses, shrimps - 500 g) blanch for 3 minutes in boiling water. Drain the water and let the seafood drain well (it is better to use a colander).

Onion (1 onion) cut into thin strips or half rings.

Very finely chop one hot pepper.

In a deep frying pan or saucepan with thick walls, fry seafood, hot peppers and onions in vegetable oil, stirring for 3 minutes.

After that, add green beans (100 g), (100 g) and fry everything together. The time depends on the condition of the products: frozen ones are fried for 3 minutes, if not, then one minute will be enough.

Pour in red wine (about 50 ml) and wait until it has almost evaporated.

We add spices. We put salt to our liking. Turmeric, paprika, marjoram, thyme - all in a teaspoon. Dried garlic, white pepper - a quarter teaspoon. If you like zira, then put a third of a teaspoon.

Pour dry rice (a glass) and pour boiling water (1.5 cups). The proportion should be as follows: 2 parts of dry round rice need 3 parts of boiling water. Bring to a boil, cover with a lid, lower the heat and simmer for 12 minutes in total. The cooking process should be as follows: the first 4 minutes - a strong boil, the next 4 minutes - medium heat, the last 4 minutes - simmer. Do not stir and do not open the lid so that the water does not evaporate. We turn off the fire. We cover the pan with a towel and wait another 10 minutes for the rice to absorb the remaining water, and our paella is infused. The seafood recipe allows you to prepare a dish that pairs perfectly with white wine.

For those who like to experiment in the kitchen and enjoy creating dishes from exotic products, we can offer another way in which paella is prepared in restaurants.

Recipe with seafood, saffron and tomato.

Frozen seafood (0.5 kg) should be thawed and the resulting liquid drained. Then pour boiling water over saffron (half a teaspoon) and let it brew for about 20 minutes. This water will give a golden color to rice, and seafood pilaf, the recipe of which is taken from, will be unusually elegant.

In a frying pan, fry seafood over high heat in vegetable oil for a very short time - just a couple of minutes. Put them on a plate.

Sauté the onion, cut into small pieces, until the onion is translucent. To do this, you can use the same pan. Pour rice (about 300 g) into the onion and, stirring, continue to fry for another couple of minutes. This treatment will make the rice crumbly. In the meantime, boil water and pour in boiling water and saffron water. There should be enough liquid to just cover the rice. Add tomato pulp or tomato puree (200 g) to boiling water. Salt, wait for a strong boil, reduce the heat and cook the paella for about 10 minutes without stirring. Then place green peas (about 100 g) and one diced sweet pepper on top. Continue cooking over low heat. Once the rice is ready (the liquid has been absorbed), place the fried seafood on top.

Garnished with lemon slices (1/4 pc.), Ready-made paella looks very elegant.

The recipe with seafood and vegetables suggests that it will take only 20 minutes to prepare this dish.