A dish with an interesting name paella, like, in principle, any other, does not have a single form of cooking.
Each hostess prepares paella in its own way. One housewife believes that the hot is impossible without mussels, the second focuses on the combination of shrimp with chicken meat, the third will say that the string beans must be present in the dish. And they will all be right.
So what is paella? And how to cook it so that it was tasty?
Paella with shrimps - the general principles of cooking
The name of the dish itself means a frying pan (Paella), preparing paella in a special wide flat utensil, where a layer of rice reaches a height of no more than 2 cm. However, it is quite possible to replace it with a regular cast-iron frying pan with low sides.
Rice for paella is chosen with special care: long-grained, jasmine and basmati familiar to us are not suitable, ideally they take arborio or the most common round-grained rice from us. The main thing is that the grains were large and without chips.
Considering that freshly caught shrimps in our regions of the country cannot be obtained, they use frozen food. Shrimps can be peeled or in shell, small or royal - depending on the recipe and your preferences.
Another important component of the dish is saffron: coloring the rice grits in a golden hue, it gives the paella a characteristic sunny color.
Prepare a dish by analogy with the Uzbek pilaf: vegetables are passer, separately fry shrimps, other seafood and meat, mix everything, cover it with rice and simmer over low heat. It is important to observe the recommended cooking time at each stage so that the shrimps do not become rubber, and the rice does not remain undercooked or turned into porridge.
In general, paella with shrimp is a solid work and culinary fantasy, placed in a certain frame.
1. Paella with shrimp
Ingredients:
• chicken broth - a little more than a glass;
• rice “arborio” - 1 cup; • tiger shrimps - 12 pcs .;
• green canned peas - 1 handful;
• Chorizo sausages - 3 pcs .;
• 2 bulbs;
• fresh paprika - 1 pc .;
• 3 cloves of garlic;
• 20 g paprika in dry form;
• cayenne pepper - pinch;
• Saffron - 10 stamens;
• olive oil for frying.
Preparation:
1. In the ready slightly cooled chicken broth, place the saffron, add salt, add cayenne pepper.
2. Put the chorizo sausage slices in a hot frying pan. Fry in olive oil with onion, chopped fine crumb, until the fat is melted.
3. When the onion has acquired a transparent color, add the paprika seasoning and garlic, crushed through garlic pudding, fry for a few minutes.
4. Put the washed rice to the fried products, mix thoroughly.
5. Add the canned peas, mix well again and stir-fry for a few minutes.
6. Put the shrimps on top of the rice, alternating them with sliced thin paprika.
7. All pour spicy broth, send in preheated oven for 20 minutes.
2. Paella with shrimps and chicken
Ingredients:
• 200 g of round grain rice;
• chicken - a small piece;
• half a pound of shrimp;
• onion head;
• 4 cloves of garlic;
• 1 pod of fresh paprika;
• tomato - 3 tea spoons;
• green ice peas - 200 g;
• half liter jar of chicken broth;
• olive oil for frying;
• seasoning turmeric - 5 g;
• fragrant black pepper powder, basil seasoning and paprika seasoning - 1 tsp;
• salt - half a teaspoon.
Preparation:
1. Peel the garlic, cut into thin slices with a knife.
2. Put the garlic on a frying pan heated with olive oil, fry a little and remove from the stove.
3. Peel the onion, cut it into four parts, put it on a hot frying pan, fry until golden.
4. Add the washed, dried and chopped chicken meat, fry again on high heat, stirring continuously for 5 minutes.
5. To the onions and meat, place the peppers sliced in an average cube.
6. Add tomato paste, stir thoroughly and fry for another couple of minutes. 7. Rinse the rice and place in a frying pan, stir, reduce heat and heat.
8. Pour a little broth, add salt, season with spices and simmer over moderate heat until the broth is completely evaporated.
9. Pour in some more broth, sweat. Top up the remaining broth.
10. At the very end, put the shrimp and green peas on rice, mix thoroughly and stew on moderate heat, covered with a lid, 5-7 minutes.
3. Paella with shrimps, vegetables and olives
Ingredients:
• rice groats - a little less than half a kilogram;
• 16 shrimps;
• olive oil - 50 ml;
• 6 cloves of garlic;
• onion head;
• 1 tomato;
• frozen green peas - 30 g;
• pitted olives - 50 g;
• Saffron - 20 g;
• black allspice in powder, salt - 20 g each;
• 4 lemon wedges.
Preparation:
1. On a hot pan with olive oil, lay out the onion, chopped into fine crumbs, squeezed through a press garlic, fry until slightly brown.
2. Fill the tomato with hot water, hold for a few seconds and remove the skin from it, finely chop, put on the onion and garlic, pour in some water, pepper, add the saffron, and stir everything well.
3. Pour rice into the pan, stir thoroughly. Bring to readiness, if necessary - pour boiling water.
4. Put the shrimp on the rice, close the lid and stew for 5 minutes on low heat.
5. Add the cut olives and green peas, close the lid again, add more heat and then 1 minute.
6. After full readiness, let the paella brew for 20 minutes.
7. Serve on a la carte plates, put lemon slices on top.
4. Paella with shrimps and mushrooms
Ingredients:
• 1 cup rice cereal;
• prawns without shell - 12 pcs .;
• a little olive oil;
• 6 medium fresh mushrooms;
• black allspice in powder, sea salt - 20 g each;
• 1 onion;
• Ready soy sauce - 2 tbsp. spoons;
• Parmesan cheese - a small piece;
• any seasoning - 20 g;
• 5 cloves of garlic.
Preparation:
1. Peel fresh mushrooms, rinse, cut into medium slices, put on a hot frying pan with oil and fry together with chopped onion until golden brown and until the moisture evaporates. 2. In mushrooms with onions, pour in a little sea salt, seasoning and allspice.
3. Wash the rice cereal, cover with water and boil for 15 minutes.
4. Thaw shrimp.
5. After softening the mushrooms, put the shrimp in the pan, stir, and fry a little to a slightly crispy shrimp crust.
6. Put boiled rice in the pan to the products, pour a little soy sauce, stir well, sprinkle with Parmesan cheese and the remaining seasoning, stir again and simmer with the lid closed for 5 minutes on low heat.
7. At the end, place the garlic minced through the garlic, let it brew for a couple of minutes and place on a la carte plates.
5. Paella with shrimps and ham
Ingredients:
• two bulbs;
• 30 ml of olive oil;
• seasoning paprika - 30 g;
• 2 smoked ham slices;
• 10 g saffron;
• Cayenne pepper - 10 g;
• rice “Arborio” - a little more than a glass;
• broth - 800 ml;
• 25 small shrimp;
• green peas in frozen form - 50 g;
• parsley - bouquet floor;
• hot pepper powder - 10 g.
Preparation:
1. Take a cast-iron skillet, heat olive oil on it. Put onion - fine crumb, ham - small cubes and fry for a few minutes.
2. In the chicken broth, pour the saffron and leave for half an hour.
3. Sprinkle the contents of the pan with hot pepper, cayenne pepper, season with seasoning paprika, lay out the washed rice and stir well with a spoon.
4. Pour 700 ml of broth. As soon as the broth boils, reduce the heat, close the lid and simmer until the rice cereal softens.
5. Lastly add the peas and shrimps, cover with the remaining broth and boil with the lid closed for 6 minutes.
6. Pour chopped parsley, let it brew.
6. Royal paella with shrimps
Ingredients:
• a little more than a liter of chicken broth;
• onion head;
• a handful of saffron;
• olive oil for roasting;
• 4 cloves of garlic;
• 1 Bulgarian pepper;
• a pound of rice cereal;
• dry white wine - a floor of a wine glass;
• small cod or haddock without skin;
• 7 large shrimp;
• 5 squids;
• 3 sticks of fresh asparagus;
• 2 large tomatoes; • pitted olives - 12 pcs .;
• a bunch of parsley;
• pickled artichokes - 1 jar;
• 3 lemon wedges.
Preparation:
1. In a container with chicken broth, place the peeled onion and saffron, put on medium heat, bring to a boil, then reduce the heat and boil for a few minutes.
2. Strain broth through cheesecloth and pour into a large mug.
3. Put diced garlic and paprika on a hot cast-iron pan, fry on moderate heat for a few minutes.
4. To the garlic and pepper, add the washed rice cereal, fry with continuous stirring until the cereal is transparent.
5. Pour in dry white wine, stir and sweat until it evaporates.
6. Pour in some chicken broth, stew until the broth soaks into the rice.
7. Pour more broth, continue to simmer.
8. Put squid, shrimps, cut fish, olives, sliced into circles, artichokes, chopped tomatoes without skin, finely chopped asparagus, cover with the remaining broth and simmer until all the products are softened.
9. When serving, place paella with shrimps and fish on a la carte plates, sprinkle with chopped parsley leaves and place lemon slices on top.
Paella with shrimps - selection of spices
Properly selected spices will give the dish a unique aroma and taste.
Fits:
• saffron;
• cardamom;
• turmeric;
• Bell pepper;
• carnation;
• anise;
• curry;
• chili;
• tarragon.
You can combine spices, based on your taste preferences. Do not use a large amount of spices, on a pinch of one or the other is enough. Enjoy your meal.
