Many people mistakenly regard the paella as an exclusively Spanish dish of rice and seafood. But the Spaniards themselves admit that this is the national food of the Valencians. Recipes for cooking there is a huge variety - more than three hundred options. Paella in the multivariate prepares quickly, preserving all its useful properties, of which there are many, regardless of the recipe. Let's consider some classical variants.

Paella in a multivariate with seafood

Since the traditional recipe includes the seafood, the preparation will require shrimps, fish fillets (for example, salted salmon or fresh), cuttlefish or squid. You can use all the listed seafood in one dish, and you can take only those that you are most comfortable with. Not bad fit and frozen packages with assorted seafood.

In addition, they will require: long grain rice (do not need to steam out in advance), garlic head medium, onion, saffron, tomatoes, red bell pepper, salt and ground pepper. If you need an acute dish, then red will do. Remember that not everyone can benefit from such paella. The recipe in the multivark also implies the use of olive oil, and not vegetable. With it the dish turns out more fragrant and tastier.

Step 1-st. Preparation of seafood

If you use a frozen assortment, then you just need to get it from the package, without preliminary defrosting. During cooking, the seafood will be thawed and given the necessary amount of water. If these are fresh products, they should be thoroughly washed. Shrimp is better to take a medium size. The number of ingredients depends on how large the bowl volume is at the multivark.

Step 2-nd. Vegetable processing

Finely chop garlic or squeeze it. Onion chop, and do not separate. Put everything on the bottom of the bowl, and pour in two tablespoons of oil. In the "Baking" mode, cook all 10 minutes. Then add spices and finely chopped bell peppers. Cook another 5 minutes in the same mode under the closed lid, regardless of the firm's multivark and power. Stirring is not necessary.

Step 3-rd. Preparation of paella

Add ready-made vegetables to seafood. If they are frozen, then heat them in the "Baking" mode for 10 minutes. If fresh, then just add them to the vegetables and mix. Rice is taken in the amount in which you want. For example, for those who like the predominance of cereals, you can take three measuring cups. Those who prefer seafood in abundance, two portions of rice are enough. In unfrozen seafood, do not add water, fresh - from the calculation: one glass of water for half a cup of cereals. Tomatoes finely chop, you can not peel. Put in the "Plov" mode for 40 minutes. After the signal, stir the dish, leave in the "Heating" mode for another 10 minutes. Serve hot with greens, lemon. You can decorate with fresh Bulgarian pepper.

Paella with chicken

Yes, yes, the bird is also cooked! In doing so, do not forget that seafood is also part of the dish, otherwise the whole meaning is lost. After thinking and deciding how to cook a paella in a multi-bar with chicken, immediately decide which part of the bird carcass you need. For example, according to the classic recipe, it is usually the lower leg. But at home, any part is suitable. Breast without skin is a dietary product. Therefore, paella, in a multivarquet cooked with this part of the chicken, will also be dietary, and will not harm your figure.

Take the chicken, chop it finely. If it's the lower leg, then just remove the skin. It is desirable to cut the breast so that there are no bones in the dish. Rinse the bird, abundantly salt with salt and spices. At the bottom of the multivarka place garlic with onion, seafood, saffron. Pour one measuring glass of water. Paella in the multi-bar "Panasonic" will be prepared on the "Plov" before the end of the program, so water will be required, even if the seafood is frozen. Fill in the necessary amount of rice (approximately 2-2.5 measuring cup). Add tomatoes, Bulgarian pepper, a few slices of lemon and chicken. Cook until the end of the program. Paella in the multivarque is ready!

Advice

That the shrimps do not become rubber during cooking, they can be sprinkled with lemon beforehand. If you use mussels, then you just need to pass them by boiling water and add them to the ready-made dish, and not to cook in the multivarquet. Otherwise, they can become very viscous and heavily chew. Squid after slicing, too, it is desirable to pour boiling water so that they boil better.

Of all kinds of rice, those that are designed for pilaf are well suited. But the one used to make sushi is not. During cooking, it becomes sticky and sticky, stumbling into lumps and porridge. The classical paella (in a multivarque or not) is always crumbly and juicy.

Perfectly set off the taste of dishes such drinks as:

• Red wine;
• Calvados;
• Mojito.

The different types of sea fish and seafood are well combined in the recipe. Fish fillets (fresh) are added together with the seafood, lightly salted - immediately after cooking, before leaving the dish to dissolve in the "Heating" mode.