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Paella with seafood

Paella with seafood

Put butter and oil in the pan and add the seafood to sauté.

In another pan we will add the vegetables, onion and very finely chopped pepper.

after they have been sautéed, add the seafood over the vegetables and add the peas, fresh or frozen.

After that we put the rice and add the stock and let it boil, until all the liquid is swallowed, it must not be watery.

At the end we add the chopped greens.


I used whole grain rice so it looks a little darker in color than regular rice.

Good appetite.


Paella with chicken and seafood & # 8211 Mediterranean recipe that any housewife should try

Try a Mediterranean recipe, but with a taste that is easy to adapt according to your preferences.

Ingredients

  • 6 chicken legs
  • 1 onion
  • olive oil
  • 3 cloves of garlic
  • 3-4 tomatoes
  • 1 pepper
  • 100 g peas
  • 1 teaspoon of paprika
  • 400 g of preferred rice
  • 1 casserole of 500 g seafood cocktail
  • 2 lamai
  • green basil
  • salt pepper

Method of preparation

  1. Heat the oil in a pan and fry the chicken legs on both sides until golden brown, then remove from the pan and heat.
  2. Saute the onion with the garlic in the oil left over from the thighs in the pan, add the chopped tomatoes, chopped peppers, a little salt and paprika and let everything boil for about 10 minutes.
  3. Put the rice in the pan with the vegetables, add the fried chicken legs and add 1 cup and a half of water so that the rice boils in enough juice.
  4. When the rice is cooked, add the seafood, season with salt and pepper to taste and add the basil leaves at the end.
  5. Turn off the heat after another 5-6 minutes, when the seafood is also cooked.

Paella is served hot, with squeezed lemon juice on top and Parmesan. Good appetite!


Paella with seafood

After a few cold months, we inevitably start to think more and more about summer. Or at least in the summer we think Dacian thought, when he proposed the paella recipe with seafood. Because we don't live by the sea, this is a pretty expensive recipe, but we strongly believe it's worth a try on a wonderful family weekend. It is a healthy, filling, festive food that can unite the whole family around the table.

A well-known Spanish recipe, paella has as many chefs on so many correct variants, so we do not claim to present you the most correct paella. We present, instead, the version of Dacian, from the Marty Museum. I tested it, I tasted it, it's well worth it. The delicate rice is soaked in the aroma of seafood and on the bottom of the pan it has an irresistible crispy crust, which the Spaniards call "scorched".

That being said, we invite you to the kitchen! You can find the recipe steps here, and you will find the taste on the plate. Prepare the ingredients and utensils, put a touch of passion and show us on Facebook what came out. We are sure that the result will be one to match. Good appetite!


  • 500g rice fairy tale
  • 200g shrimp fresh
  • 250g cocktail Seafood (I chose frozen from the supermarket)
  • 50g green peas
  • 5-6 threads saffron
  • two peppers (one red and one yellow or green for contrast)
  • a onion average
  • 50ml White wine dry
  • 2 tablespoons olive oil
  • salt and pepper

How to prepare paella:

I bought from the supermarket a 250 gram bag of frozen seafood, 200 grams of freshly cleaned shrimp and a few whole ones for the look.

Wash the seafood well and drain. I soak the rice an hour before I cook it and wash it well with starch so that it doesn't stick. The weight of seafood can deviate from the recipe, it is important to be enough to have a rich and tasty rice.

Finely chop the onion and pepper and put them in a high anti-adhesive pot / pan (Teflon or ceranuca) in olive oil. Do not leave more than 2-3 minutes to avoid burning onions. Add the well drained rice and let it brown a little, no more than 2 minutes, then add the wine and seafood.

Season with salt and pepper, fill with hot water about twice the volume of rice and add the saffron. When it comes to a boil, mix well, turn the heat to low and put the lid on. Let simmer for 12 minutes, without removing the lid. If the peas are raw, boil them together with the ingredients, otherwise add them at the end.

I put the whole shrimp on top so that it doesn't break. Although I do not try to create works of art, experience tells me that the aspect is important in the culinary field not only at the restaurant but also at home in the family.


Delicious paella recipes

1. Valencian paella

This is the "queen" of paella recipes and one of the most famous Spanish dishes. There is some confusion about this preparation because certain rice dishes are presented under the name of paella valenciana, although this is not the case.

The traditional Valencian paella - which we present below - contains rabbit, chicken and beans. It differs from mixed or seafood paella, which contains a combination of shellfish and chicken.

Ingredients for 4 to 6 servings

  • 2 cups rice (400 g)
  • Gras red bell pepper (30 g)
  • Salt and pepper to taste
  • 4 cups poultry soup (1 l)
  • 1 medium tomato (60 g)
  • 1 rosemary thread
  • Extra virgin olive oil
  • ½ kg of chicken, cut into pieces
  • ½ kg of rabbit, cut into pieces
  • 1 handful of bean pods (80 g)
  • ½ cup of white beans (100 g)
  • 1 teaspoon paprika (5 g)

Method of preparation

  1. Fry a few pieces of poultry and rabbit meat in a paella pan (a large, deep pan), using olive oil.
  2. After the meat is lightly browned on both sides, add the pods and stir for a few minutes, taking care not to burn.
  3. Cut the tomato into small pieces and add it to the composition, along with the white beans. Then add the paprika and mix well. Let the mixture fry for a few minutes.
  4. Then add the chicken soup, saffron, rosemary, salt and pepper and increase the fire.
  5. After the food boils, add the rice and bring to a boil. You can add salt to taste.
  6. Cut the pepper into strips and add it to the food.
  7. After the water has evaporated almost completely, set it on low heat. Cover the dish with a lid or aluminum foil and let the food simmer for another 10 minutes.
  8. If the rice is soft, turn off the stove and let the dish stand for another 10 minutes, then serve. As you can see, this paella recipe is very simple, and the taste is delicious.

2. Paella with seafood

Ingredients for 4 people

  • 2 cloves of garlic
  • 1 onion (60 g)
  • ½ kg of squid
  • ½ kg of fresh shrimp
  • 1 medium tomato (60 g)
  • Gras red bell pepper (30 g)
  • 2 cups rice (400 g)
  • 4 cups fish soup (1 l)
  • ½ cup of peas (100 g)
  • 1 strand of fresh parsley
  • Olive oil, salt and pepper to taste
  • A few strands of saffron or a yellow dye
  • 1 handful of shells, mollusks and mussels (150 g)

Method of preparation

  1. Peel and peel the shrimp. Keep the shells and heads for the soup.
  2. Clean the squid well and cut it into rounds. Wash with plenty of water to clean all the sand.
  3. Add olive oil to a large skillet. Fry the peppers, diced tomatoes and onions, then sprinkle with salt and pepper.
  4. Add squid and shellfish. Boil for a few minutes until you get a soup.
  5. Add the two cups of rice and mix well. Then pour the four cups of previously prepared shrimp soup.
  6. While the food is on the fire, add a teaspoon of yellow or saffron dye and let the mixture boil for three minutes.
  7. Add the fresh peas, shrimp and chopped parsley, while there is still liquid in the pan. Add salt and pepper to taste.
  8. After the liquid has evaporated almost completely, add a few strips of peppers and shrimp, decorating the dish with their peels.
  9. Turn on low heat, cover the pan and let the food simmer for 15 minutes, until the rice grains soften. Sprinkle a little olive oil and serve.

Ready! Now you have two delicious paella recipes. Which one do you want to try?


Paella with seafood

Sunny Spain is famous for its gastronomic delights that make this place a gourmet paradise and one of the specialties here is, indisputably, paella.

You don't have to go to Spain to taste a paella like at home, but you can prepare it yourself, simply and efficiently, at home, in the kitchen.

The delicious Paella was born in Valencia and comes in the form of a mixture of rice with chicken, seafood, chorizo ​​(spicy traditional sausages) or fish, seasoned with flavors of all kinds. The name Paella comes from the name of the special pan in which it is prepared, a large pan with low walls, slightly oblique, and two handles that you can handle more easily.

This tasty and healthy rice-based food can be cooked in various ways, leaving room for imagination. The miracle ingredient that gives flavor and color to this dish is saffron.

The paella we are going to tell you about today is a classic one, with everything, including seafood.

Ingredients (for 4 servings)

- 500 g of fresh shrimp (it's harder to find fresh, but frozen ones also work)

- 500 g mussels (fresh or frozen)

- 300 grams of frozen peas

- 3 fresh tomatoes or a box of canned tomatoes

- 3 cups long grain rice

Method of preparation

The best container in which you can prepare a paella is a very large pan, made of Teflon, or a wok. Chop the onion, garlic and red pepper. Cut the chicken breast into pieces, season and fry in olive oil. The seafood is also browned separately, then joined to the chicken.

Meanwhile, fry the onion, garlic and pepper, then add the tomatoes. Then add the chicken, seafood and mussels. Add the rice and peas, then 2 cups hot water. Sprinkle a little saffron on top.

When the water starts to drop and the rice softens, cover the pan with a lid and let the paella boil for another 10-15 minutes. At the end, sprinkle with fresh parsley. You can also add a few slices of lemon, for taste and color.

It goes great with a glass of white wine!

You can also prepare a vegetarian paella by replacing meat and seafood with mushrooms.


Paella with chicken and seafood & # 8211 Mediterranean recipe that any housewife should try

Try a Mediterranean recipe, but with a taste that is easy to adapt according to your preferences.

Ingredients

  • 6 chicken legs
  • 1 onion
  • olive oil
  • 3 cloves of garlic
  • 3-4 tomatoes
  • 1 pepper
  • 100 g peas
  • 1 teaspoon of paprika
  • 400 g of preferred rice
  • 1 casserole of 500 g seafood cocktail
  • 2 lamai
  • green basil
  • salt pepper

Method of preparation

  1. Heat the oil in a pan and fry the chicken legs on both sides until golden brown, then remove from the pan and heat.
  2. Saute the onion with the garlic in the oil left over from the thighs in the pan, add the chopped tomatoes, chopped peppers, a little salt and paprika and let everything boil for about 10 minutes.
  3. Put the rice in the pan with the vegetables, add the fried chicken legs and add 1 cup and a half of water so that the rice boils in enough juice.
  4. When the rice is cooked, add the seafood, season with salt and pepper to taste and add the basil leaves at the end.
  5. Turn off the heat after another 5-6 minutes, when the seafood is also cooked.

Paella is served hot, with squeezed lemon juice on top and Parmesan. Good appetite!


Paella Ingredient:

  • 800 grams of boneless chicken and skin (I used thighs)
  • 28-30 black tiger shrimp, raw
  • 500 grams (approximately) of shells (mussels) & # 8211 I had halves of shells, ready cleaned
  • 500 grams of rice special for paella & # 8211 calasparra or bomba & # 8211 if you have where to buy it (I used camolino, it's not the best possible but that's what I had)
  • 60 ml. extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 green pepper, finely chopped
  • 3-4 large cloves of garlic
  • 200 ml. of dry white wine
  • 1.5-2 liters of shrimp soup (I used shrimp shells to make soup), mollusks, chicken or vegetables
  • 4 canned tomatoes
  • 200 grams of green peas
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 teaspoon of paprika, as fragrant as possible
  • 1 teaspoon pepper
  • 1 teaspoon ground coriander seeds
  • as it catches between two fingers, saffron (I couldn't find it)
  • salt
  • 1 bunch of green parsley

Preparation:Paella is a simple food to make, but it requires the full attention of the cook, from the moment it begins to prepare it, as it attaches easily to the bottom of the dish, the liquid is added in installments and must be constantly mixed. Therefore, all ingredients must be prepared in advance. Peel the shrimp, which is kept. I left 3 whole shrimp for the final look of the food.If you use whole shells, first clean them well with a rough brush, then keep them for 15-20 minutes in a bowl of salt water, this will make them throw away the sand they may have. continues. Boil the water in a bowl, and when it boils, throw the shells inside. The good things to eat will open immediately. Drain the shells as soon as they are opened and store them for use. The ones that remain closed are thrown away. The shrimp shells are boiled, on low heat, with a teaspoon of salt and 2 liters of water, to prepare the necessary soup for the paella , but the shrimp soup will give an extra flavor to the dish). It does not have to boil very much, after a few boils it is strained, the carapaces are thrown away and the soup is kept hot. The pepper, onion, garlic are finely chopped. The chicken meat is cut into the right pieces. wide and roomy (I used the basic bowl of tajine, the idea is to be a bowl with a wide base and a volume of about 4 liters or more) heat the extra virgin olive oil. Add onions, garlic and peppers and cook until soft, without browning:As soon as the vegetables have softened, add all the spices (except saffron, if you can find it) and mix a few times, to flavor the oil well:Add the chicken and cook for 4-5 minutes, stirring constantly:As soon as the chicken loses its pink hue, becoming opaque and light in color, add the rice:Stir continuously for 3-4 minutes, then add the wine:Stir until incorporated and add, as soon as the liquid drops, a pinch of hot soup, stirring continuously and thoroughly, leaving no portion of the pot aside. Continue like this until the rice is half cooked. Add the diced tomatoes to the bowl:After 2-3 minutes, during which time mix thoroughly, add the cleaned shrimp, along with a new portion of soup:Stir again and it will not take more than 3 minutes until the shrimp will turn a pleasant pink, a sign that they are ready:Add the shells and peas and, if necessary, another soup polish. It's time to taste the food, if you need more salt or pepper, it can be added together with the saffron infused in 60 ml. of soup (I didn't have saffron). Shells and peas do not need more than 2 minutes to cook:Remove from the heat, add the chopped parsley and the food is ready. Before serving, cover until the rice absorbs all the liquid.Paella proved to be a joy for the eyes, for the taste buds and also for the soul, a food with a fresh aroma of the sea breeze, spicy and very tasty, only good to share with some dear friends. It goes great with a dry white wine, but also with a glass of beer, said the diners :).


Recipes from readers: Paella with seafood - Tincuţa Bădescu

Ingredients: 300 g rice, 2 tomatoes, bell peppers, 5 cloves of garlic, special spices for paella (which also contain saffron for color), 12 cleaned shrimp, salt, pepper to taste, 10 crayfish, 50 ml olive oil, chicken - half a chicken, squid 10 pieces.

Put the special paella pan on the fire and let it heat up very well, then put the oil and finely chopped garlic. After the garlic has browned well, remove and add the shrimp, which are kept very little to change their color. When they are ready, take them out and set them aside.

Now add the chicken that has been cut into suitable pieces. After the meat is well fried, add the red pepper, stir to avoid burning, then add the squid.

Stir to keep from sticking to the pan, then add enough water to cover the contents. Put the lid on and let it boil. Add the tomatoes and garlic, then the rice. Mix everything well and let it boil without stirring at all.

When it is almost ready, add the shrimp, the spices, mix a little more and leave it on the fire for another 5 minutes. Serve hot! Good appetite!


1. In a very large frying pan, heat half the amount of olive oil and fry the diced chicken breast.
2. Sprinkle a little salt and pepper, and when the chicken is well browned, add the sliced ​​sausage, onion, peas and garlic, then leave the ingredients for 4-5 minutes on medium heat.
3. Over, add the tomatoes in the broth, the concentrated chicken soup and the saffron threads, the rice, the papaya and bring the composition to a boil on the fire, then put the lid on and let it boil for 15 minutes.
4. After the time has passed, remove the lid, place the shrimp on top and put the paella pan in the oven for another 15 minutes at 180 degrees.

5. Serve paella with hot seafood, with lemon slices next to it.


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