Paella with chicken or fish. Recipes of the famous traditional dish of Spain

Paella with chicken is one of the most important traditional dishes in Spain. You fall in love with him on the first try. A rich and unique taste, in which there are many shades, an extremely attractive aroma and ease of preparation make paella a real gourmet find. There are two main varieties of this amazing dish: paella with chicken and paella with fish. Each of them has a memorable taste, and the choice of the main ingredient for cooking paella depends entirely on the person's personal taste preferences.

The recipe for paella with chicken

First, cut 1-2 carrots of medium size with straws and 1-2 onions with semirings. Deep frying pan heated, 2-3 tablespoons of vegetable oil are poured into it. After the frying pan has warmed up well, put the chopped onion. It is lightly fried over medium heat, then carrots are added to the onion. In order to paella with chicken has the best taste and aroma, you can add 1 tablespoon of butter to onions and carrots.

Then one fillet of chicken breast is finely chopped and put in a frying pan with carrots and onions. The fire decreases slightly, all the ingredients are mixed. Next 1 cup of rice (it should be dry) is poured into the pan. When rice warms up well, seasonings are added: half a teaspoon of saffron, a teaspoon of seasoning for chicken, salt and red pepper to your liking. Then 2 cups of good chicken broth are poured into the mixture. First, the paella with chicken is cooked over a large fire, and when the mixture boils, put the fire to the minimum level and close the pan with a lid. After 20 minutes you can already check the rice for readiness. If the rice is already prepared, the paella is kept on the fire for another 5 minutes. Ready dish should not be immediately laid out on plates. The taste will be better if the paella is standing with the lid closed for another 10 minutes.

The recipe for paella with fish

To begin with it is necessary to cut in small rings 300 g of carcasses of squid (fresh-frozen). Sliced squids are placed in a sieve and sipped with boiling water. The water must completely drain, after which the squid remains defrosted.

200 g of fish fillet, which has white meat with sufficient density, it is necessary to rinse well in cool water, allow to dry. Then the fillet is cut into cubes. 150 grams of smoked haddock are cut into pieces.

2 medium bulbs and 2 cloves of garlic are cleaned, and then cut into small cubes. 1 pod of yellow pepper and 1 pod of red sweet pepper is cut into 4 parts, cleaned of seeds. Then the pepper is washed and finely cut into strips.

2 tomatoes are served with hot water. Then they need to peel off the skin, cleanse the seeds and cut into small cubes. 2 carrots and 2 zucchini are cleaned and cut into thin mugs. 80 grams of ham are also cut into thin strips. 1 bunch of parsley leaves should be washed in cold water, allow to dry, then chop.

150 g of green peas freshly frozen leave defrosted. 600 ml of vegetable broth mixed with 150 ml of white dry wine (preferably strong), heat the mixture, add 0.2 g of saffron and stir until the seasoning is completely dissolved.

Pre-chopped onions should be lightly fried in a heated frying pan with the addition of 4 tablespoons olive oil. In a frying pan with onions, add the chopped ham and chopped parsley leaves, after the ingredients, fill 300 g of round-grain rice. The mixture is put out. When the rice becomes transparent, put the chopped red pepper and carrots into the frying pan. Add the mixture of salt and pepper to taste.

Pour into the frying pan a third of the previously prepared broth from white wine and vegetable broth. Hold the pan with paella on a small fire for about 5 minutes, after which once again pour the broth with white wine (half of the remaining). Put mixture on a large fire until boiling. Then add chopped zucchini and tomatoes, thawed green peas and squid rings. Fire again to reduce to a minimum, to extinguish a mix of 10-15 minutes. Pour the remaining wine broth and add chopped fish fillets. Leave the mixture to cook for 10 minutes, then remove the paella from the plate, put the smoked haddock into it. Close the dish with a lid and let it brew for 10 minutes.