Paella with seafood is an ideal dish for a family dinner

There are times when you want to surprise your loved ones with something unusual and delicious. The ideal solution for a family dinner is paella. This very tasty dish came to our table from the sunny Spanish province of Valencia. It was there that the first paella was prepared, which later became one of the visiting cards of the national cuisine of Spain. To date, there are at least three hundred different ways of cooking paella.

How to cook paella? To this question, each Spanish province is ready to give its answer. It adds fish, meat, poultry, seafood, vegetables and legumes. In the paella, you can mix any ingredients that fantasy tells you. However, the most popular option is paella with seafood.

Traditionally, the Spaniards prepare a paella on an open fire, and at home use a deep frying pan with two handles, a flat bottom and low sides called paella. Prepared in it paella with seafood is obtained by a very tasty and fragrant dish with an unusually appetizing appearance. However, if you do not have special dishes, do not worry - for cooking paella you can use any frying pan with thick walls and a wide bottom.

The classic paella of seafood consists of the following ingredients:

• Long-grain rice - 300 g;
• Saffron - 1 teaspoon;
• Mussels - 300 g;
• Shrimps - 300 g;
• Tomatoes - 4 pieces;
• Broth chicken - 375 ml;
• Olive oil for frying;
• Onion - 1pc, garlic - 3 teeth;
• Green frozen peas - 150 g;
• Spices: pepper, salt at your own discretion.

Start cooking paella is with the preparation of seafood. Rinse mussels thoroughly and unclean shrimps. Discard the open shells. If you use frozen seafood to cook the dish, they should be thawed and the liquid drained. Fry seafood in a large frying pan with olive oil on high heat for about two to three minutes. Remove them from the oil.

Then scald tomatoes, peel them from seeds and peel and cut small flesh into small cubes.

Pour one teaspoon of saffron with four tablespoons of boiling water and let it brew for about 15-20 minutes.

In the same frying pan where the seafood was fried, fry the onions and three cloves of garlic on a small fire until transparent.

Put the rice, pour it together for a couple of minutes with onions and garlic, and then pour in water with saffron and broth. The total amount of fluid about the finger should exceed the level of rice. Note that after adding water, rice should not be stirred.

Add finely chopped tomato pulp, and in ten minutes - green peas. The dish is about 25-30 minutes. In the process of cooking, carefully watch the rice - it should not boil or vice versa, stay undercooked and firm. Rice seeds should turn out friable, and the paella itself is absolutely dry.

When the rice completely absorbs the water and the dish is ready, place the prepared seafood on top of the paella and decorate it with a slice of lemon and a twig of green.

The prepared dish can be poured with "Salsa" sauce or sprinkled with white wine so that the paella with seafood gets a delicious aroma. As a rule, paella is served on a table in a frying pan, and then it is divided into portions.

This classic recipe can be supplemented with a variety of vegetables - beans, artichokes, red or green sweet pepper. Seafood can be used not only mussels and shrimp, but also cuttlefish, squid and small sea shells. Also paella with seafood is perfectly combined with chicken.

Obviously, despite the long list of ingredients, it is not difficult to prepare paella with seafood on your own. Cook with love and you will succeed!