Paella with seafood is traditionally prepared and served in a special wide skillet. Thanks to the introduction of the multicooker, the process of creating this classic Spanish dish has undergone some changes. In summer, bright, juicy and fragrant paella with seafood can decorate any festive feast. It should be served with white wine or the equally traditional Spanish sangria based on fruit and red wine.
Seafood Paella: Essential Ingredients
You will need:
- 400 g of parboiled rice;
- 300 g of shrimp;
- 300 g of seafood cocktail;
- 10 cherry tomatoes;
- 1 green bell pepper;
- 3-4 cloves of garlic;
- 1 tbsp. water;
- 2 tbsp. olive oil;
- ground saffron on the tip of a knife;
- salt, pepper to taste.
Paella in a slow cooker: recipe for cooking
Use parboiled rice to make paella. It is more crumbly, which additionally makes the paella tasty and attractive. Rinse the rice in warm running water several times. Drain off excess water.
Rinse the rice initially in warm water and then in hot water until the liquid becomes clear. This will rid the surface of the starch and grease film that may have formed during storage.
Peel the garlic. Wash the bell peppers, cherry tomatoes and garlic thoroughly. Cut the bell pepper into long wide strips, cut the cherry tomatoes in half, chop the garlic finely.
Defrost the seafood cocktail and shrimp. Rinse in cool running water and drain off excess liquid.
Defrost the seafood cocktail and shrimp just before cooking. Do not leave thawed seafood for long periods of time. Do not use liquid left over from defrosting.
Pour olive oil into the bottom of the multicooker bowl. Toss in the minced garlic. Add the seafood shake and sauté in Bake mode for 5 minutes. Stir occasionally. After this time, pour the washed rice into the multicooker bowl, add salt and pepper to taste and mix thoroughly. Top the rice with shrimp, bell pepper strips and cherry tomato halves.
Pour saffron into a glass of water. Stir and leave to infuse for 5-10 minutes. Pour water into rice. Please note that the water should cover the rice by 0.5 cm.
Use boiling water to make paella. This shortens the cooking time and makes the rice crumbly.
Set the multicooker to Pilaf and continue cooking the paella for 30 minutes. There is no need to stir.
Put the prepared seafood paella in a heap on a serving plate and garnish with a slice of lemon. Sprinkle with chopped herbs if desired. Serve hot as a stand-alone meal. Complement the seafood paella with a fresh vegetable salad seasoned with olive oil.
