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Paella with seafood and rabbit

Paella with seafood and rabbit

Start by cleaning the shrimp: I chose large shrimp and it is absolutely necessary to clean them - if you have smaller shrimp, you can get rid of, say, the cleaned chapter. (Spaniards are not used to cleaning them, citing the reason that by keeping the shell the dish will have a more intense flavor.) The shrimp have been washed well beforehand. Unscrew the shell in the middle, make a small incision with a knife, then remove the intestine. Keep his head, legs and tail.

The squid follows: put two fingers inside and pull the tentacles hard. Now that you have removed the intestines, with the help of a knife, cut the two longer tentacles. Then cut over the eyes and remove the squid's beak. Next you will notice a membrane, a cartilage - remove it too, it is inedible. Then press your finger along the squid to remove excess ink or remaining intestines. Then clean the skin, you will see that it cleans very easily - you simply peel it.

Next on the list are mussels - clean them under a stream of cold water, using a sponge or wire brush to remove any traces of sand from the outside. Then put them in a bag, fill it with water and shake it well - the mussels will hit each other and thus remove any traces of sand from the inside: Pour them into a sieve and wash them well in other 4-5 waters. Throw away mussels that are open and do not want to close - they are already dead and you should avoid consuming them because you risk food poisoning (you can try them if they are alive by knocking them together)

Next is the preparation of the key ingredient: the stock. On the table I have the shells of 1 kg of fresh shrimp. Saute them first in butter and olive oil. Add the thyme strands. Put a few liters of boiled water on top and leave on the right heat until you notice small bubbles on the edge - Do not boil the composition. Remove the thyme and take the foam from above from time to time, without mixing in the composition. After an hour, add the carrots, leeks, parsnips, onions and celery that you cut into cubes beforehand. Add the bay leaves, season with salt and let the stock drop until the aroma intensifies. Strain it and voila: now you have the basis for a perfect paella.

And only now are we serious about cooking. Wrap the saffron in aluminum foil and put it in a hot pan for 10 seconds on each side - this will intensify its flavor. Then crush it in a mortar before adding it. As you can see I have a large paella pan - adjust your ingredients according to the container in which you cook. Heat the pan well and add a fairly generous amount of salt in it, then put the olive oil on top to make an emulsion. Fry the rabbit legs until golden. Move them to the edge of the pan, reduce the heat and add the onion, pepper and garlic in the center. Quench with white wine, add smoked paprika and mix well.

Add the peas, diced tomatoes, thyme and mix. Put the rice over and mix once, at first. Put the stock on top and add the squid - cover with aluminum foil and let it boil for 10 minutes, then reduce the heat, add the saffron and leave for another 6 minutes.

Towards the end of a few minutes, add the shrimp, mussels and clams. If you like it spicier, add some finely chopped hot peppers, without seeds. Remember: the sooner you add it, the more spicy it will be. Stop the paella and let it rest for 4-5 minutes before serving. Be sure that when you put it on the plate you took from every corner of the pan - you have to taste all the flavors, right?

Serve with chopped parsley and squeeze some lemon juice on top. In my opinion, paella fits perfectly with the expression: "How many huts, so many habits". You may be surprised that I used tomatoes to prepare today's recipe. Well, I give you some advice - they highlight the taste of seafood.

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& # 8211 300 g rice
& # 8211 200 g of seafood salad
& # 8211 1 glass of white wine
& # 8211 2 bell peppers (one green and one red)
& # 8211 1 onion cut scales
& # 8211 4 tablespoons green peas
& # 8211 pepper to taste
& # 8211 2 tablespoons olive oil

Wash the rice well and drain. In a large frying pan, heat the olive oil, and then fry for 5 minutes the onion cut into scales and the peppers cut into thin slices. Add the rice and pour a liter of boiling water. Add the pepper to taste and mix well. Cover with a lid and simmer until the rice is almost done. Stir from time to time, so that it does not stick to the bottom of the pan and can be filled with water if it drops too much. Add the peas and cook for another 7 minutes.

Add the wine and seafood (washed beforehand) and leave for another 5 minutes on the fire.
Serve garnished with greens.
Good appetite!

Choosing products for healthy foods

The classic paella base is spicy rice, with the addition of chicken and seafood.

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

  • rice is a recognized leader in the amount of carbohydrates and minerals and is also considered a natural absorbent
  • Chicken meat has an ideal combination of nutrients (23% protein and 4.1% fat), suitable for an active person, and the B vitamins contained in it are necessary for any body
  • Seafood is rich in polyunsaturated acids, but also has a low calorie content & # 8211 from 60 to 120 kcal.

The total calorie content of 100 grams of finished dish is 78 kcal, so it can be considered useful and, at the same time, a fairly light dish that will suit those who adhere to the diet.

The best rice for paella is the rice of the Bahia varieties from Valencia, a bomb or a calasparra: the rice will not come off, it will not stick together, but it will remain raw and juicy. But you can use any uncovered round rice.

TO THE COUNCIL! Remember that paella rice should not be washed!

Chicken for any dish can be used.

Because, in addition to the meat itself, a chicken soup is needed for cooking, many housewives prefer to take whole chicken, grinding it as they cook.

Seafood must be fresh & # 8211 ice cream loses a taste.

Chefs recommend the use of a large number of types of seafood: shrimp, squid, octopus, cuttlefish, mussels, different types of fish.

A Spanish evening

The contest "Cook and have fun" organized by Click magazines for women and Click! Good appetite! was concluded. Opportunity to meet our winning readers. We had a Spanish evening, where we cooked gazpacho, a cold vegetable soup, and paella with chicken and seafood. Our host was chef Cezar Munteanu, who helped us get the dishes out properly. Very friendly and funny, Caesar made our evening much more pleasant. I learned a lot of interesting things and, honestly, I would like to repeat it. I thought it wouldn't be bad if you and I, my colleagues, entered the pleasant atmosphere that my colleagues and I had.

Paella - the tempting mixture of rice with saffron and seafood

Discover traditional Spanish cuisine.

In a steaming plate, the sweet smell of saffron is combined with the aromas of the sea and the freshness of the vegetables. This is how paella feels and tastes like a rice-based dish, cooked in all regions of Spain, but also in Spanish restaurants around the world.

The secret of a perfect paella

It is said that for a perfect Paella you have to reach the coasts of Valencia, the place where this dish was born. At first glance, it may seem like a big pot of rice, a little different from the Italian one, more consistent than the Indian one and more refined than the Serbian pilaf. It has the same ingredients: rice, meat and vegetables, but the secret lies in the way they are combined and the order in which they are put paellera (frying pan). The first to reach the fire are the vegetables, hardened in olive oil to soften, but never to burn. The flavors already mixed by tempering are then ennobled by chicken soup or dry white wine in some regions. Only now put the rice with long grain and a mixture of saffron that is left to boil slowly, and towards the end over high heat, so that at the base of the bowl to form that crispy crust. The meats, fried or cooked separately, are added only at the end to leave their taste intact.

Where does the paella come from?

There are two stories about the origins of this dish: one about noble origin and another about its connection with the common people. The first is related to the origins of the word paella, which is supposed to derive from the Latin & bdquopatella & rdquo, a large plate on which the offerings were taken to the gods. Therefore, the refined mixture of rice, meat and vegetables can be likened to a dish food for the chosen ones. On the other hand, it is said that the servants of the wealthy Moors. who lived in the region of Valencia, used to prepare their rice for their meals with the leftover food left behind by the rich banquets. This would explain the variety of ingredients and the unusual mixture of pork and fish, vegetables and expensive spices, such as saffron.

However, the first paella, as we know it today, was not tasted until the middle of the 19th century, in the bay of Albufera, south of Valencia. At that time it was the food of the peasants who worked the fields and prepared their meal in a large pan, on a wood fire, mixing with the rice brought from home with everything they could find at hand: from snails to fresh vegetables.

Infinite varieties

Each region of Spain boasts its own paella recipe. There are about as many versions as there are skilled chefs in each area. Any ingredient that matches the taste of the rice is welcome on the plate: chicken or pork, spicy sausages, mussels, fish, squid, beans, peas, artichokes or peppers. Let's not forget saffron, the one that gives the golden color and unique taste of rice. In the menus of traditional Spanish restaurants you will always find three classic recipes and their adaptations depending on the region where you are.

Paella Valenciana & ndash is made from rice, rabbit meat, chicken, snails, beans and artichokes.

Seafood Paella It is also known as Mixed Paella - it contains rice, seafood and chicken and is one of the favorites of tourists arriving in Spanish cities.

Vegetarian Paella & ndash replaces meat with a variety of vegetables: beans, artichokes, eggplant and peppers.

What do you need to know to cook paella like a book?

  • The best paella is cooked outside on a wood fire.
  • To be able to gather in the same bouquet the various flavors, it is good to use a special paella pan (round, stretched, wide at the mouth & ndashdiameter 33 cm and with metal side handles)
  • The best results are obtained with a medium grain rice. It absorbs a lot of liquid and is therefore suitable for a paella.

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Paella with seafood and rabbit - Recipes

Posted by Violet Postolache on February 20, 2013 in paella paella with seafood recipes with seafood spanish recipes | Comments: 11

Today I come with a Spanish recipe, paella with seafood, a recipe in which I used seafood cocktail from Ocean Fish. A quick, easy recipe, perfect for a dinner for two, or for an evening with friends!


400 gr seafood
200 g of rice
2 cups vegetable soup
2 cloves garlic
1 small onion
1 bell pepper
3 tablespoons olive oil
50 gr peas
a few strands of parsley
sea ​​salt

Method of preparation:

Saute onion, pepper and garlic finely chopped in olive oil.

Put the lid on and let it simmer until the rice is done.

When the rice is ready, add the seafood and peas and leave it on the fire for another 1-2 minutes to blend the flavors.

Serve hot, with finely chopped green parsley and optionally with lemon juice.

Cooking paella: detailed recipe

We offer you a detailed video recipe about cooking paella with chicken and seafood. happy viewing!

Classic recipe paella with chicken and seafood & # 8220Valenciana & # 8221 will ask the host of a deep pan with a thick bottom & # 8211 such dishes will help you create the right temperature for cooking.

  1. The garlic should be fried in olive oil until golden brown, then the chicken pieces are fried in the same oil (chopped together with the bones are allowed)
  2. Vegetables are added to meat: green and white beans, finely chopped tomatoes
  3. After adding the snails to the paeller, add the spices & # 8211 saffron, rosemary and sea salt, pour 1 liter of broth and cook for 15 minutes
  4. After half of the liquid has evaporated, add the rice: cook it for 10 minutes on high heat and 7 on low heat. After that, let the bowl sit for about five minutes and serve with lemon slices.
  1. Fry chicken (tab or other pieces, without bones and skins) on low heat in oil
  2. Finely chopped onion and garlic are fried until golden brown, then add small cubes of sweet and red pepper
  3. Cleaned and chopped seafood is lightly boiled with white wine before the liquid evaporates
  4. The rice is added to the vegetables in the main pan with high sides, the mixture is fried for a few minutes, then the meat is added.
  5. Before rice with vegetables and chicken is poured with hot water (1.5 to 1), you should add spices: saffron and sea salt. On top are the seafood
  6. The wine is under the lid after boiling for at least half an hour. The desire should be checked according to the rice & # 8211 should remain crushed, but not & # 8220aldente & # 8221 (wet).


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Discover the new Veranda terrace in Spanish arrangements

Featuring an enviable variety when it comes to cuisine, ‘España’ always surprises us with recipes and flavors unique in the world.

Because we like to share with you our spicy experiences, we challenge you to arouse the curiosity of your taste buds, and to spend unforgettable evenings together with a NEW TERRACE.

This Saturday will be magical, and that's why we are waiting for you with Galician-style Octopus, Mixed Paella, Catalan Cream and many many other surprises!

MIXED PAELLA - hot snack of rice, seafood and meat
CREAM CATALAÑA & # 8211 a silky cream, flavored with cinnamon, lemon and orange peel, under a layer of caramelized sugar.

With the guarantee of unforgettable moments, leave yourself in our hands, all witnessing an evening full of story, delicious food, exceptional atmosphere and LIVE MUSIC, offered by our special guests: Jihan and David.

Jihan is a flamenco composer and singer, based in Granada, Spain, who, throughout her career, has managed to create her own approach to this genre, without destroying the essence of the tradition she received directly orally. from Andalusian singers.

David Heredia, is a flamenco guitarist, a well-known specialist of the genre, composer and multi-instrumentalist performer, with whom Jihan decided to form a musical couple.