Paella recipe with seafood
- 30 black black tiger shrimp
- 500 g mussels
- 500 g rice paella (bomb, calasporra, arborio)
- 800 g chicken meat without bone or skin
- 60 ml extra virgin olive oil
- 1 finely chopped red pepper
- A large onion, finely chopped
- 1 finely chopped green pepper
- 4 large cloves of garlic
- 200 ml dry white wine
- 1.5 liters of soup of shrimp, chicken, vegetables or mollusks
- 4 canned tomatoes
- 200 g green peas (berries)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- Putin saffron (optional)
- 1 bunch of green parsley
When you have a craving for something good, paella, the classic recipe that uses meat, rice and shrimp can delight your taste buds, bringing home the flavor of Spain. The meat can be of any kind, with or without shells, shrimp being essential, which will give that pleasant appearance along with various colorful vegetables on the plate. In essence, paella is a pan with "everything" that originates in Valencia, being one of the most popular Spanish dishes.
This Spanish-specific food has become known around the world both for its taste and for the cooking series and shows that have taken television and streaming platforms by storm in the last decade. If you do not have bomb or calasporra rice, which are traditionally used in the preparation, you can definitely use rice for risotto with seafood, which will keep the specific taste and consistency.
However, although some people believe that if they take the meat out of the recipe, it becomes a fasting one, the truth is that seafood can be eaten by people who keep Christian customs in our country, as church girls have said in the past, only on days when there is a release of fish. So, the answer to the question "Are seafood fasting?" it is not, these being framed, at least from the point of view of a part of the Romanian Church, in the category of fish, considering their origin. Unlike our country, priests and monks in Greece prefer to eat seafood at any time.
To make Valencian paella you will have to focus well, because it is a slightly complicated recipe, especially because the ingredients can quickly stick to the walls of the dish. In order to save yourself from problems, you will prepare all the ingredients in advance, in order to have them at hand.
The shells from the paella recipe with seafood are cleaned well and left for 20 minutes in a bowl with salt water, to get the sand out of them, then boil and pick. If you don't know how to prepare seafood, you can find all kinds of tutorials online. In general, you will clean the shrimp and boil the shells with salt to make the soup (you can also use the stock soup already prepared, if you want, skipping this step).
In a large cast iron pan you will put the oil, onion, garlic and peppers and cook them until soft, they are the basis for the paella with shrimp. As soon as they have browned a little, add the spices, less the saffron, if you have them, and let them catch the flavors, adding the chicken and letting it cook for five minutes, stirring, for a delicious paella of chicken and fruit. big.
When the meat has lost its pink color, you will add rice to this traditional Spanish food. You will continue to stir, so as not to stick to the walls of the pot, for 4 minutes, then quench with wine and continue mixing with a spatula.
You will wait for the shrimp recipe liquid with rice to drop and add polonium to poland hot shrimp soup or stock. When the rice is half cooked, that is, it is soft on the outside, but still hard on the inside, add the peeled tomatoes that you cut into cubes.
Three minutes later, add frozen or freshly cleaned seafood with a little soup and continue stirring for three minutes, until they turn pink.
How to cook seafood, add shells and peas and you can taste it in two to three minutes, the latter being cooked. You can take the seafood rice from the heat to the pan and add the chopped parsley.
Before serving, cover the bowl with a lid so that the rice absorbs more liquid. It is one of the tastiest and most beloved Spanish recipes adapted for the international public. And if you don't like seafood or shellfish, you can change the recipe for meat.