Many people mistakenly consider paella exclusivelySpanish rice and seafood. But the Spaniards themselves admit that this is the national food of the Valencians. There are a lot of recipes for cooking - more than three hundred options. Paella in the slow cooker prepares quickly, retaining all its useful properties, of which there are many, regardless of the recipe. Consider a few classic options.
Since the traditional recipe includes exactlyseafood, then for cooking will require shrimp, 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 are most pleasant to you. Not bad fit and frozen bags with assorted seafood.
In addition to them, you will need:long grain rice (no steaming is necessary in advance), a head of garlic medium, onions, saffron, tomatoes, red Bulgarian pepper, salt and ground pepper. If you need a spicy dish, it is suitable red. Remember that not everyone benefits from such paella. Recipe in a multivariate also implies the use of olive oil, and not vegetable. With it, the dish turns out to be fragrant and tastier.
If you use frozen platter, then ityou just need to get out of the package, without first defrosting. During cooking, seafood will defrost and give the required amount of water. If it is fresh food, then they should be thoroughly washed. Shrimp is better to take medium size. The number of ingredients depends on how large the volume of the bowl at the multicooker.
Finely chop the garlic or push it.Chop onions and do not separate. Put everything on the bottom of the bowl, and pour in two tablespoons of oil. In Baking mode, cook for 10 minutes. Then add the spices and finely chopped Bulgarian pepper. Cook for another 5 minutes in the same mode under a closed lid, regardless of the firm of the multicooker and power. No need to mix.
Add seafood to the prepared vegetables.If they are frozen, heat them in Baking mode for 10 minutes. If fresh, just add them to the vegetables and mix. Rice is taken in the amount in which you want. For example, for those who love the predominance of cereals, you can take three measuring glasses. For those who prefer seafood in abundance, two servings of rice are enough. In thawed seafood you do not need to add water, in fresh ones - at the rate of: one glass of water for half a cup of cereal. Tomatoes are chopped, the peel can not be removed. Put in the "Pilaf" 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 bell pepper.
Yes, yes, they cook with a bird too!In this case, do not forget that seafood is also included in the composition of the dish, otherwise the whole meaning is lost. After considering and deciding how to make a paella in a chicken cooker, immediately decide what part of the bird carcass you need. For example, according to the classic recipe, it is usually the legs. But at home any part will do. Breast without skin is a dietary product. Consequently, paella, in a slow cooker cooked with this part of the chicken, will also be dietary, and will not harm your figure.
Take the chicken, finely chop it.If it is a shin, then just remove the skin. It is desirable to cut the breast so that there are no bones in the dish. Wash the bird, rub it in abundantly with salt and spices. Put garlic with onions, seafood and saffron on the bottom of the multicooker. Pour one measuring cup of water. Paella in the Panasonic Multicooker will be cooked on the Pilov mode until the end of the program, so water will be needed even if the seafood is frozen. Pour the right amount of rice (about 2-2.5 volumetric glasses). Add tomatoes, bell pepper, a few slices of lemon and chicken. Cook until the end of the program. Paella in the multicooker is ready!
So that the shrimps do not become rubber duringpreparations, they can be pre-sprinkled with lemon. If you use mussels, then you just need to pour boiling water over it and add it to the already prepared dish, and not cook in a slow cooker. Otherwise they can become very painful and hard to chew. Squid after cutting, too, it is desirable to pour boiling water, so that they are better boiled soft.
Of all the types of rice, those thatdesigned for pilaf. But the one that is used to make sushi is not. During cooking, it becomes sticky and sticky, knocking into lumps and porridge. Classic paella (in a multicooker or not) is always crumbly and juicy.
Perfectly set off the taste of food such drinks as:
Well combined with each other in the recipevarious types of sea fish and seafood. Fish fillet (fresh) is added along with seafood, lightly salted - immediately after cooking, before leaving the dish to part in the “Heat” mode.
