Paella with seafood: a step by step recipe for Spanish culinary traditions

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Spaniards love to eat, and know a lot about cooking. The most popular traditional dish in Spain - paella. Prepare it in all regions of the country, and a variety of recipes there are more than 300. Impressive?

The structure consists of paella the most accessible for people in the region Products: chicken, rabbit, seafood, fish, beans, tomatoes. But in all variations have two invariable components - rice and saffron.

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Traditionally, paella is prepared in a special pan called paelera. Spaniards believe that it is - the key to delicious paellas. But do not worry, if your grandmother was not a native of Andalusia and Catalonia, and you have at home there is no special utensils for cooking paella. But surely there is an old large pan of cast iron with low sides and a wide flat bottom, where your grandmother Ukrainian delicious fried potatoes for the whole family. That is the pan in Spain and called paelera.

Its advantage is that due to the large size and low sides of all of the ingredients are placed on it a thin layer, allowing water to evaporate uniformly, and the rice is boiled soft.

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Cook paella at home is quite simple, the main thing to find a recipe to taste and purchase the necessary products.

For example, to prepare paella with seafood you will need:

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• Round rice - 400 g
• Two large onions
• Two large tomatoes
• Olive oil for frying
• in the shells of the mussels - 0.5 kg
• Large shrimp - 8 pcs.
• squid rings - 250 g
• 4 cloves of garlic, a medium-sized
• One carrot
• two sweet peppers
• a bunch of parsley
• saffron, bay leaf, salt

PREPARATION Step by step

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1. Clean the onions, garlic and carrots. Then remove from the shrimp heads and shells intestinal vein (it is thrown out, everything else we still useful).

2. Add up the shells and heads of shrimp in a pan, fill with water, put on a small fire. After boiling, add whole carrots, two cloves of garlic, onion and bay leaves and stems of parsley, salt. Cook for 30 minutes. The resulting broth is filtered.

3. While the broth is cooked, tomatoes incision, scalding, remove them from the peel and cut into cubes. We grind the garlic and parsley, rub them to a pulp. Breed powder saffron in a small amount of water.

4. In a frying pan warm up the olive oil and place it carefully washed mussels. Wait until they open, remove them from the pan onto a plate.

5. Then put three minutes in the same pan, peeled shrimp, and then we shift them to the mussels.

6. Put the tomatoes in a pan, mashed garlic and squid. Fry for 4 minutes, then spread to the same figure. Fry, stirring 6 minutes, add pepper and cook for another 4 minutes.

7. Fill the pan broth, saffron, salt, lay on top of a beautifully mussels and shrimp. Simmer over low heat until cooked rice. Serve directly in the pan. Bon Appetit!

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