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Paella with seafood

Paella with seafood


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"Recipes for family meals"
I had been planning to prepare Paella for a long time, a recipe that can also be prepared with chicken, rabbit, pork, etc. Saffron is used in the original recipe, but I didn't find it (so I used turmeric). I invite you to prepare it too because it is delicious and very easy to prepare.
I was inspired by both Alex Teacher's recipe and Jamilla's recipe.

  • 500 g shelled (frozen) shrimp
  • 350 g seafood mix (frozen)
  • 200 g chicken leg
  • 100 g frozen peas
  • 300 g of rice
  • 2 tomatoes
  • 2 small onions
  • 500 ml soup / water
  • 1/2 red bell pepper
  • 1/2 yellow pepper
  • 5-6 tablespoons olive oil
  • 1 bunch parsley
  • 1 tablespoon turmeric
  • 2 cloves of crushed garlic
  • salt

Servings: 8

Preparation time: less than 60 minutes

PREPARATION OF THE RECIPE Paella with seafood:

In a large frying pan, heat the oil, add the diced chicken pieces and fry until the chicken is white. Push the meat on the edge and put in the center the julienned onion, crushed garlic and diced peppers until soft. Stir and let it harden for a few minutes, then add the diced peas and chopped tomatoes and simmer until a sauce is formed. Add turmeric and salt and mix everything well. Put the washed rice and vegetable soup / water, then add the seafood. Cover the bowl with a lid and let the paella simmer for 20-25 minutes or until the rice has swelled and the soup has been absorbed. When the rice is ready, arrange the shrimp on top, sprinkle with parsley on top and serve.



Preparation:

1. Fry the cuttlefish - wash and clean beforehand (remove the head) and then cut into cubes. connoisseurs will salivate :)

2. Garlic, parsley, fresh pepper and dried pepper, mixed in advance.

3. In a bowl (see photo) pan-pan something with a fairly large diameter are placed over the hot oil: garlic, parsley fresh pepper but also dried

4. Add the squid, slices, shells and cuttlefish very quickly
after 5 minutes add a little soup so that it doesn't stick and hold together for about 10 minutes.
5. Add the soup, rice, saffron and salt obviously. Add the rice like this. about in the shape of a cross and then try to spread it lightly through the whole tray so that you don't mix it through it.
6. Add the shrimp

In the end, the rice must be a little thicker, not like pilaf, so add the shrimp when you feel that the rice is half done or when the soup remains half of the initial amount to have time and they to let their flavor.

As a secret, rice is very different in our country and that's why we take this trick into account:
- if you feel that you have a lot of soup you can take out a little and then add more
- if you feel that the rice is not made properly (although the proportion of 1/4 should confirm that it is ok) cover the tray with a paper and a wet towel over it, the fire is small and leave it until you find that it is no longer you have no soup.
The wet towel may stay a few extra minutes.
It is cooked over the right heat and after the rice is put, over a low heat, that's why the time allotted is small.

I chose this recipe because it is healthy (Mediterranean people do not have digestive diseases), it is very tasty, we Romanians eat a little fish and seafood although I think it would be more expensive a pot of sarmale or other foods that keep us long in kitchen and are calorie bombs.

The fish ingredients can be replaced or added and others I have reduced to just enough to taste great and be healthy. Flavors, rice and soup are indispensable otherwise you can use what you want even lobster, if. :)


Seafood:
1 small cuttlefish about 200-300 gr
250-300 gr squid
1 handful of shells
10-12 shrimp, preferably fresh
250 gr rice with large grain
1 l fish soup (preferably homemade from any type of fish from us, fresh or commercially available)
a cup of olive oil
1 clove of garlic
1 bunch of parsley
1 small red pepper dried very slightly spicy (nioras)
1/2 red pepper or red donut
a little saffron
A little salt ,
2 lemons are served cut into slices (long and slightly thick so that they can be squeezed) added to the edge of the plate or plate.

1. Fry the cuttlefish - wash and clean beforehand (remove the head) and then cut into cubes. connoisseurs will salivate :)

2. Garlic, parsley, fresh pepper and dried pepper, mixed in advance.

3. In a bowl (see photo) pan-pan something with a fairly large diameter are placed over the hot oil: garlic, parsley fresh pepper but also dried

4. Add the squid, slices, shells and cuttlefish very quickly
after 5 minutes add a little soup so that it doesn't stick and hold together for about 10 minutes.
5. Add the soup, rice, saffron and salt obviously. Add the rice like this. about in the shape of a cross and then try to spread it lightly through the whole tray so that you don't mix it through it.
6. Add the shrimp

In the end, the rice must be a little thicker, not like pilaf, so add the shrimp when you feel that the rice is half done or when the soup remains half of the initial amount to have time and they to let their flavor.

As a secret, rice is very different in our country and that's why we take this trick into account:
- if you feel that you have a lot of soup you can take out a little and then add more
- if you feel that the rice is not made properly (although the proportion of 1/4 should confirm that it is ok) cover the tray with a paper and a wet towel over it, the fire is small and leave it until you find that it is no longer you have no soup.
The wet towel may stay a few extra minutes.
It is cooked on the right fire and after the rice is put, on low heat, that's why the allotted time is small.

I chose this recipe because it is healthy (Mediterranean people do not have digestive diseases), it is very tasty, we Romanians eat a little fish and seafood although I think it would be more expensive a pot of sarmale or other foods that keep us long in kitchen and are calorie bombs.

The fish ingredients can be replaced or added and others I have reduced to just enough to taste great and be healthy. Flavors, rice and soup are indispensable otherwise you can use what you want even lobster, if. :)


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

Wash the rice well and drain. In a large skillet, 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!


Pan-fried seafood

We can use a mixture of seafood that contains: squid, mussels, octopus, shrimp.

In a frying pan with hot oil, put the garlic to harden first,

Add white wine and lemon juice.

Now add the seafood and season with salt and pepper.

Boil for about 5 minutes, then separate the seafood, and we can boil the sauce to reduce it.

For serving, we can add chopped parsley.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Saute the garlic in the pan, then add the onion and the other vegetables you prefer. Put a little water on them and let them simmer for 10-15 minutes. Then add the rice, and after boiling you can sprinkle the saffron. When the liquid drops, you can add a drop of wine, for extra flavor. It's time to add the seafood, after which you have to cook them for another 10 minutes. Ready! You prepared a paella like in the Spanish kitchens!

  • The rice should be slightly al dente, ie not very boiled
  • Seafood must be thawed beforehand and thoroughly cleaned.
  • If you choose to use clams in your paella recipe, make sure they don't have sand inside

Paella with seafood

Paella with seafood (Marisco) is a traditional Spanish dish. There are many paella recipes, but what I propose today is as close as possible to the original one. It is a healthy and light food that is prepared quickly, and in terms of taste, it cannot be expressed in words. Personally, I love Spanish cuisine and I can't wait to try a new dish from this area whenever I have the opportunity. Paella goes very well with a very cold white wine or sangria.

Paella ingredients with seafood:

  • 1 capsicum
  • one tomato
  • an onion
  • 250 g baby cuttlefish
  • 14 shrimp
  • 300 g of rice
  • 4 cloves of garlic
  • 3 tablespoons olive oil
  • 150 g peas
  • 150 g green beans
  • 300 g mussels
  • 12 g sofran
  • salt and pepper

Preparing Paella with seafood-video recipe:

We take care of the mussels - they are sold alive, in a bag and we have to be careful not to smell rotten, and if they are open and do not close to the touch we throw them away because they are dead. We leave them in cold water for 15 minutes, pull out the strands that come out of the shell and wash them well under a stream of cold water, with a brush, to remove sand and other impurities.

Cut the capsicum into strips, tomatoes, onions, cuttlefish and garlic into cubes.

In a large frying pan or special paella pan, put 3 tablespoons of olive oil, capsicum and onion, let them harden for about 5 minutes, stirring occasionally. Add the tomatoes, cuttlefish, let them harden for about 5 minutes. Then add the peas, green beans for about 7 minutes, stirring occasionally. After 7 minutes, add the garlic, saffron, salt and pepper, rice and about 900 ml of water. Put the shrimp and cook for about 20 minutes or until the rice is cooked.

Put 2 liters of water in a saucepan and boil the mussels. After the water starts to boil, the mussels open (lasts a maximum of 15 minutes). Those that remain hermetically sealed are not consumed! After the mussels have boiled, add them to the pan.


Paella with seafood

Browsing through the book & # 8220Risottos, pilafs & amppaella & # 8221, a recipe caught my eye, namely the paella with seafood. Beautiful color, delicious ingredients and as we really like rice, we opted for this version of paella. I was not a little surprised to see that the recipe is very similar to the Spanish rice, which is very much loved by those in my family. It is known as paella with seafood

I'm a little sorry that I added surimi, next time I will give it up, even if it is part of the contents of the bag of seafood.

Usually in paella with seafood you will not find surimi, I added just because it was in the bag of seafood. Next time I'll give it up.

You can read more about paella in Radu's article


Paella with seafood

Browsing through the book & # 8220Risottos, pilafs & amppaella & # 8221, a recipe caught my eye, namely the paella with seafood. Beautiful color, delicious ingredients and as we really like rice, we opted for this version of paella. I was not a little surprised to see that the recipe is very similar to the Spanish rice, which is very much loved by those in my family. It is known as paella with seafood

I'm a little sorry that I added surimi, next time I will give it up, even if it is part of the contents of the bag of seafood.

Usually in paella with seafood you will not find surimi, I added just because it was in the bag of seafood. Next time I'll give it up.

You can read more about paella in Radu's article


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!


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Comments:

  1. Cyst

    I believe that you are making a mistake. I can prove it.

  2. Benjiro

    very good information

  3. Fenrihn

    It is compliant, the information is admirable

  4. Malkis

    Do you have time to write a post on half a page, but no answer? Fine



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