Choosing products for a healthy dish

The basis of classic paella is spiced rice with chicken and seafood.

All of the above can be easily attributed to healthy and nutritious food:

• rice is a recognized leader in the amount of carbohydrates and minerals, and is also considered a natural absorbent;

The total calorie content of 100 grams of the finished dish is 78 kcal, so it can be considered a healthy and at the same time quite light dish that is also suitable for those adhering to a diet.

When choosing products for this dish, you need to pay attention to freshness, for chicken and seafood in particular.

The best rice for the right paella is the Valencian Bahia, Bomba or Calasparra rice: such rice will not boil down, will not stick together, but will remain crumbly and juicy. However, any non-parboiled round rice can be used.

ADVICE! Remember, paella rice does not need to be rinsed!

Any chicken can be used for the dish.

Since, in addition to the meat itself, chicken broth will also be required for cooking, many housewives prefer to take a whole chicken, cutting it up during cooking.

Seafood should be fresh - ice cream loses some of its taste.

Cooking paella: a detailed recipe

We bring to your attention a detailed video recipe for making paella with chicken and seafood. Happy viewing!

The classic recipe for paella with chicken and seafood "Valenciana" will require a heavy deep frying pan with a thick bottom from the hostess - it is such dishes that will help to create the right temperature for cooking.

1. Garlic should be fried in olive oil until golden brown, then pieces of chicken are fried in the same oil (chopped with bones are allowed);

The dish adapted for our latitudes will differ from the original, but will not lose its uniqueness and amazing taste.

1. Fry chicken meat (fillets or other pieces without bones and skin) over low heat in oil;

What do you need to know to make the right paella?

Tips from chefs and experienced housewives to help you prepare delicious paella:

• The optimal dish for cooking paella will be a low wide frying pan - assuming that the permissible layer of rice in the dish is 2 cm;

In this article. posted a menu option for proper nutrition for a week. Eat right!

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Spain is a magnificent country, exciting bullfighting and distinctive Spanish cuisine has long won attention around the world. The most popular dish of the country is paella with chicken and seafood, its classic recipe can be mastered by every home chef. This dish contains numerous products, but the preparation is very simple and does not take much time.

How to cook paella properly

Of course, it is impossible to cook it without basic knowledge. This mainly concerns the ingredients on which the taste of paella will depend. If you do everything right, your treat will be no different from its Spanish counterpart.

• The first step is to choose the right rice for the paella. For its preparation, you need to use long-grain cereals. The most popular rice varieties are Thai jasmine and basmati. Long grain rice can be easily found on store shelves, so there will be no problem choosing the main ingredient.
• Paella seafood must be of excellent quality. When choosing, pay attention to the color. If there are no yellowness and black dots, the marine life has a pleasant smell, then, without a doubt, this is a good quality product.

• As for seasonings, here you can give free rein to imagination and use them to your taste. Thyme and turmeric are traditionally found in any paella, regardless of the ingredients.
• Paella contains at least 3-4 types of seafood. Here you can also add your favorite fish or replace the shrimp with scallops. The main thing is that the ingredients are combined and not cause additional hassle in cooking.
• Vegetables are a must. Without them, the rice will not be juicy and aromatic. Basically, peppers and tomatoes are added to paella, but onions will not be superfluous. You can also use seaweed, it will complement the taste of seafood.

Classic Spanish paella with chicken and seafood

Ingredients

• - 450 g + -
• - 1 PC. + -
• - 150 g + -
• Mussels - 150 g + -
• Squids - 200 g + -
• - 2 pcs. + -
• - 2 pcs. + -
• - 50 g + -
• - 50 g + -
• Vodka - 40 ml + -
• - 2 pcs. + -
• Thyme - 2 branches + -
• - 2 tbsp. + -
• - 2 tbsp. + -
• - taste + -
• - 30 g + -
• - 1 PC. + -

How to prepare Spanish paella step by step

1. Rinse the rice several times, cover with cold water and put on fire (do not salt). Cook the rice for 20 minutes after boiling.
2. Wash the seafood thoroughly and pour over with boiling water. Cut the squid into rings, leave the mussels whole (mussels for paella are better to take peeled or cook in advance and remove from the shells). Leave the shrimp whole without removing the shell.
3. Wash the chicken fillet and cut into thin strips.
4. Heat butter in a deep cast iron skillet and send prepared seafood and meat to it. Stir constantly and lightly brown the ingredients.
5. Peel the tomatoes and onions. Finely chop the onion, grate the tomatoes on a coarse grater or chop in a blender. Add them to the skillet along with the olives and green peas. Simmer, covered, for about 5 minutes.
6. Then finely chop the parsley and send to the pan. Season with salt and pepper to taste and add bay leaf. Simmer for another 5 minutes, covered.
7. After that, pour in vodka and soy sauce (so that all foods are completely covered). Place the thyme sprigs on top. Cook, covered, for another 10 minutes.
8. Add cooked rice to a skillet to the aromatic mixture, mix well and remove from heat. Cover and let the paella steep for 10 minutes.

Paella is best served in a skillet covered with a lid, and open before tasting. The delicious aroma of the Spanish dish will fill the whole house. Garnish with thick lemon wedges before serving.

Paella "Morskaya" with smoked chicken

To make a delicious paella, you must be in a good mood. You can use a wide variety of products, the main thing is to cook with soul. Very tasty paella is obtained with smoked meat, it goes well with seafood. Without a doubt, this dish will become your favorite treat.

Ingredients

• Smoked hams - 2 pcs.;
• Rapana - 200 g;
• Smoked eel - 100 g;
• Mussels - 100 g;
• Shrimp - 150 g;
• Rice - 300 g;
• Olive oil - 3-4 tablespoons;
• Tomato juice - 100 ml;
• Chicken broth - 1 liter;
• Turmeric - 1 tsp;
• Garlic - 3 cloves;
• Cilantro - 3-4 branches;
• Green olives - 40 g;
• Salt and pepper to taste.

How to make smoked meat and seafood paella

1. Pour the broth into a small saucepan (you can also use fish and vegetable). Rinse long grain rice thoroughly and add it here. Salt a little and cook until cooked for 15-20 minutes.
2. Remove the skin from the smoked chicken legs and separate the meat from the bone. Cut it into random pieces of the same size. Cut the smoked eel into cubes.
3. Rinse seafood well and rinse with hot water. Leave them entirely.
4. Pour olive oil into a large cast iron skillet and heat well. Then add the finely chopped garlic and sauté it for a few seconds. Now add seafood to the garlic. Cook them for 7 minutes, covered.
5. Add smoked meats to seafood and fry together for a couple of minutes.
6. Now add rice, chopped cilantro and turmeric to the skillet. Stir several times, pour in tomato juice and add olives. Simmer covered for 5 minutes.

Paella is ready! Her classic recipe with seafood and chicken may look just like this, the main thing is that you and your loved ones would like such a treat.

Paella- a national Spanish dish, originally from the city of Valencia. Paella made from rice tinted with saffron, cooked in a pan over an open fire. Actually the word itself Paella means a frying pan in which the dish is not only cooked, but also served to the table. There are a huge number of recipes for preparing this dish: with seafood, chicken, vegetables, even with sausage, as well as mixed paella, which we will cook. Our paella is of course slightly adapted as We will cook on an ordinary stove, serve in a plate, not in a frying pan, and I also use ice cream, not just fished in the sea. However, even with these changes, the dish turns out to be very tasty.

For the preparation of paella, Valencia rice is used (it may also have the name Paella) - medium-grain rice, its grains are short and thick, it absorbs liquid well, absorbs aromas and at the same time does not boil, remaining crumbly. If you can't find Valencia, try medium grain Risotto or Alborio rice (we used Risotto rice in our recipe). It is not recommended to use long-grain and round-grain rice in this dish.

Ingredients

• seafood 800 g
• chicken fillet 400 g
• rice Valencia 400 g
• saffron 1/2 tsp
• tomatoes 1 PC.
• sweet green pepper 1 PC.
• green pea 150 g
• onion 1 PC.
• lemon 1/2 pcs.
• turmeric 1/2 tsp
• olive oil
• salt taste

Preparation

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

Pour saffron with 200 ml of boiling water and leave for 15-20 minutes.

Cut the chicken fillet into small pieces. In a large wide frying pan (in which the paella will be cooked) heat the oil well and fry the chicken over high heat. We put it in a separate bowl.

We also fry seafood here. We spread it.

Finely chop the onion and lightly fry in the same pan until it becomes soft.

Paella rice is not mine. Pour it into the onion and mix well. Cook, stirring occasionally, for a few minutes.

Pour water with saffron into the rice, and then add boiling water so that the water is one finger higher than the rice (1.5-2 cm). Reduce heat, add salt, add turmeric and leave to cook for 10 minutes. After you add water, the rice should not be stirred.

While the rice is cooking, wash and cut the tomatoes into small cubes.

Fry the tomatoes until tender. Put the tomatoes in rice.

My pepper, peel and finely cut into cubes.

We spread the pepper and green peas and cook until the water is completely absorbed and the rice is ready.

When the rice is ready, put the chicken and seafood on top, garnish with lemon wedges and let stand for a few more minutes before serving.

Paella with chicken and seafood ready. Bon Appetit!

This romantic dish is classic Spanish, made from rice, chicken, sausage, mussels, shellfish, shrimp, vegetables. It is filled with aromas of the sea, saturated with rich flavors. Paella with chicken and seafood, at least, is not the kind of food you make every day, and not because it is difficult. Trust me, it's pretty easy to build it in a kitchen setting, not to mention how great this authentic dish is. Paella with chicken and seafood is sure to surprise you and impress your guests and family alike. By the way, 3 servings are eaten in one sitting - and this is probably the best compliment you can get.

A bit of history

They say that the dish originated a long time ago, back in the thirteenth century, when Spain became Christian. Rice was banned in Valencia, but the locals were already used to the nutritious grains and continued to eat them. And who is richer - they added fish, seafood, and sometimes meat to the dish. This is how the famous Spanish paella was born.

A little about the composition

In fact, it is considered a traditional lunch dish, and is rarely served for dinner in the homeland. In terms of composition, the ingredients for a chicken and seafood paella recipe may vary from region to region. However, in a constant set, the main thing: seafood cocktail, chicken, vegetables, rice.

What is the best grain to choose for a meal? The most successful are Spanish varieties. For example, "Arborio", "Carnaroli" - your paella will turn out juicy and soft. But the usual or "Basmatti", as a rule, does not absorb liquid, and for these reasons you cannot cook paella with it. Long grain is generally not suitable for cooking.

Sausage, chicken, frying pan

The classic seafood and chicken paella is usually prepared with the Chorizo ​​sausage, but you can use another Italian sausage that you have (some recipes do without it). Chicken thighs are a good option, but you could also fry chicken breast or fillets. You can also use the special paella pan with a large lid and rims for cooking. But in principle, any large skillet will work - will work just as well.

Classic paella recipe with chicken and seafood: ingredients

If any recipe is called classic - it is in front of you. The food turns out to be very bright, rich and quite popular in Europe. Undeniably more than other options. So, we need:

• 200 grams of rice;
• hot chili pod;
• several tomatoes;
• a few cloves of garlic;
• bulb;
• a few tablespoons of olive oil;
• 200 grams of Chorizo ​​sausage;
• chicken breast;
• 200 grams of white fish (sea);
• 200 grams of shrimp;
• 200 grams of squid;
• 200 grams of peeled mussels;
• a glass of broth;
• a glass of white wine (dry);
• salt.

From spices we will use turmeric, paprika, saffron, a mixture of ground peppers - according to your individual taste.

Cooking is easy!

1. In a large skillet, heat olive oil over medium heat. Add chopped and washed chicken and Chorizo ​​sausage, season with salt and pepper, then sauté for about 5 minutes, until the flesh is no longer pink.
2. Transfer the chicken with the sausage pieces to a separate container. And then add chopped onions to the oil, a little salt and pepper and fry for 2 minutes, until the onions become translucent and soft. Add garlic and simmer for another minute.
3. Add the Arborio and chopped (or lightly toasted) tomatoes to the bowl and stir well.
4. Now let the rice cook in the tomato sauce for about 5-7 minutes. You will notice that it starts to brown at the bottom, which is what we need. Add broth, paprika, saffron and season with salt and pepper if deemed necessary. Stir everything together and cover with a large lid.
5. Cook the chicken and seafood paella for about 15 minutes (or until the rice has absorbed most of the liquid).
6. Reduce heat and stir the rice a little. Add prepared (thawed and washed) shrimp, mussels, clams to the total mass, cover again and simmer for another 10 minutes (or until the mussels open).
7. Turn off heat and serve with parsley and lemon wedges.

• Vegetable broth is also appropriate in cooking, then paella with chicken and seafood will be a little lighter in color.
• If you bought already peeled mussels, then rinse them thoroughly so that no sand and remnants of entrails come across.
• It is good to use a seafood cocktail made from shrimp, octopus, mussels and other seafood as an ingredient.

Sunny Spain is known all over the world not only for its bullfighting, conquistadors and flamenco, but also for its unique cuisine, having tasted its dishes once, you will no longer be able to refuse moments of true pleasure.

Paella is rightfully called the pinnacle of Spanish culinary art - such a simple and such an exquisite rice dish with various additions.

In Spain, there are more than 300 types of this dish, which have one common part - rice with saffron, sea salt and olive oil.

The most common types of paella are:

• mixed paella- This is the traditional option, most often offered to tourists in Spain; such a dish is room for the cook's imagination, everyone can create their own paella based on classic recipes;

The total calorie content of 100 grams of the finished dish is 78 kcal, so it can be considered a healthy and at the same time quite light dish that is also suitable for those adhering to a diet.

The best rice for the right paella is the Valencian Bahia, Bomba or Calasparra rice: such rice will not boil down, will not stick together, but will remain crumbly and juicy. However, any non-parboiled round rice can be used.

ADVICE! Remember, paella rice does not need to be rinsed!

Any chicken can be used for the dish.

Since, in addition to the meat itself, chicken broth will also be required for cooking, many housewives prefer to take a whole chicken, cutting it up during cooking.

Seafood should be fresh - ice cream loses some of its taste.

Cooking paella: a detailed recipe

We bring to your attention a detailed video recipe for making paella with chicken and seafood. Happy viewing!

Classic recipe paella with chicken and seafood "Valenciana" will require a heavy deep frying pan with a thick bottom from the hostess - it is such dishes that will help create the right temperature for cooking.

1. Garlic should be fried in olive oil until golden brown, then pieces of chicken are fried in the same oil (chopped with bones are allowed);

Dry white wine

(2 pcs. 600 g each)

Cooking steps

Peel the onions and cut them into large enough cubes.

Take two colors of bell peppers, cut each pepper in half, peel the entrails, then cut into large cubes as shown in the photo.

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

We wash all seafood thoroughly. We do the same with chickens. We peel the shrimps and mussels from the shells, just peel the squids.

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

Heat a small amount of olive oil in a saucepan, put pieces of meat on its bottom, fry on all sides until a dull crust. After that, pour the specified amount of water into the stewpan, bring it to a boil and cook the chicken meat until cooked for 10 minutes. Level the broth with salt.

To prepare paella, a special frying pan is needed, but if it is not available, the one with the largest diameter and very deep will do.

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

Add all the seafood to the pan, chop some of them, if necessary, so that all the ingredients are about the same size. Pour the specified 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, and then 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.

Mix all the ingredients, pour chicken broth into the pan, add a little more water if necessary 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 a sheet of foil on top. Preheat the oven to 180 degrees in advance and send the seafood rice into it to bake for 20 minutes.

Serve the finished dish and serve with lemon wedges and fresh herbs. The classic paella with chicken and seafood is ready.