Sea paella. Seafood paella - recipe in a slow cooker. Classic Spanish seafood paella.

Paella is a traditional Spanish dish prepared in a wide variety of variations. I propose to try the Valencian version - with seafood and chicken. The Spaniards love to make this rice dish with mussels, shrimps and squids directly in nature, using the open fire of the fire. Coals give it a unique taste and aroma. In this recipe, I will gladly share my experience and tell you how to cook paella with seafood and chicken at home. Step-by-step photos will demonstrate the main stages of cooking classic dishes of Spanish cuisine.

Paella is actually a woman who cooks Paella. In the "paella", the dishes obtained from the "kneecap", a tray used by the Romans in the fertilization rituals of the earth, they placed olive oil, meat, pods, water, beans, salt, snails, saffron and rice. Only later did he add a tomato, an ingredient that originated in America that arrived in Spain after the pioneering voyage of Christopher Columbus, and a noble chicken too expensive for rural standards of the time.

This is the official story of paella, the most prepared dish of Spanish origin in the world. When moving to other regions, the Valencian recipe underwent an interesting acculturation. But is there a paella option? Appeared by chance. Fishermen used pasta because they didn’t have rice to add to the ingredients. Special holiday dishThe Spaniards enjoy baptisms, weddings, religious holidays and weekends. Like the Brazilian churrasco, his training competes with a man, usually with the head of the house.

Ingredients:

rice - 1 cup;
water - three times more rice;
seafood - 150 gr;
dry wine - 100 g;
chicken fillet - 100 gr;
tomato - 1 pc.;
bulgarian pepper - 1/2 pcs.;
onion - 1 pc.;
green peas - 50 gr;
garlic;
saffron - 5 gr;
paprika - 5 gr;
bay leaf;
black pepper.

How to cook paella with seafood and chicken

We put on the fire a deep pan with vegetable oil, which you need to pour a lot. Crush the garlic with the back of the knife and chop finely.

It is preferably made outdoors in wood fire from the kitchen and the feminine connotation it possesses. There, without danger of scratching his masculinity, a person makes a complex and baroque dish, generous and rich, receives praise and occasional applause. Only male children transmit tricks inherited from their ancestors or discovered in a culinary presentation. With this mato connotation, paella? Spread to Spain and arrive in Brazil at the end.

An area of \u200b\u200bflame with its ambivalent meanings? Symbolizes purification and punishment, excellence and transformation? Increased the courageous display. Located on the Mediterranean Sea, the territory of Valencia has rare natural forests. The lack of firewood caused the peasants to kindle the branches and shards of fruit trees, especially with orange trees that have been cultivated in the region for centuries. This material, which is an acid composition, forms small coals, homogeneous, intense. On the other hand, its pleasant perfumes are saturated and gently seasoned the food.

Chop the onion finely. Shallots, which have a more delicate taste, are considered ideal for paella. Although the spring milk bulb is also good.

Put garlic and onions in the pan. The remaining vegetables are important to add quickly so that the garlic does not start to burn.

Has modern technology created a gas fire and paella? Turned it on. The national dish of Spain lost some of its original magic, but continued to have social significance. Made on a daily basis on the stove. It has a cultural expression of a diverse nature. Depends on many factors.

It is used exclusively for the traditional panel because it has a large base and a bit of background. This is what best absorbs the taste of cooking, whether it is meat, fish, seafood, vegetables or vegetables. In practice, it works like a small sponge. Rice should be whole, dry and free. If it passes, it breaks the grain and removes the starch. The taste is reduced, and the texture becomes dense.

Chop the pepper and add to the oil. Red or yellow pepper will add a sweet taste to the dish, while green pepper will make it more piquant.

Introduce four tablespoons of fresh or frozen green peas. Chop finely chicken fillet cubes and add to vegetables.

It can't be oily. Finally, the volume of water is too important. Composed with water from his homeland. In Spain, this regional zeal is joking. Paella comes from Valencia, Spain. Its main ingredient is rice, which can be combined with various ingredients: from vegetables to meat and spices such as saffron, which is an essential seasoning for its taste. Also, good olive oil cannot be left aside, so the dish has a noticeable taste.

This is a very important dish for a good result, because it concentrates heat, and all food is cooked evenly. Good paella can be made from fish and seafood, meat or vegetables. It is important to choose what you like best, and carefully monitor the step so that the result is successful. If you want to know some variations of this dish with a unique taste, just check out our list below.

Season with saffron, sweet paprika, bay leaf, salt and pepper to taste. Spices must be added to the oil so that they open, so the taste of rice will be more saturated.

Finely chop the tomato and put it into the vegetables. If there is no fresh, then you can replace canned tomatoes in your own juice.

Paella fish and seafood

Vegetable Paella: This is a recipe that combines bimi, peas and asparagus. Adding Sicilian lemon and red pepper leaves the dish in a sip of water. After the first fork, you will see that this is not only the appearance of this paella incredible, but also its aroma.

Its preparation is not very complicated and may really please the taste of those who do not use ingredients of animal origin. Vegetarian Paella: Don't be surprised to see the list of ingredients in this recipe, as most of them are spices. The special taste of this dish is due to this variety, but, of course, you can leave this or that option aside.

When the tomato disperses, pour the wine.

Once the sauce boils, it's time to add rice. It is advisable to use varieties with a low starch content so that the paella is crumbly.

Mushroom paella: Have you thought about combining champignon, which is also known as mushroom paris with shiitake when cooking paella? For those who do not eat meat or just want to prepare a different version of the dish, it is worth making bets. Vegetable Paella: The most commonly used ingredient in this recipe is cauliflower, but you will also need pods, mushrooms, peas, tomatoes and a variety of seasonings that are used for a special touch of taste. The drug is not very complicated and does not require much time, so what about testing your next meal?

Stir the contents of the pan thoroughly so that the rice is completely combined with the sauce and we introduce exactly 3 times more water than rice. The fire should be maximum so that the rice is crumbly.

Simple vegetarian paella: this recipe, in fact, is rice, which is very similar to paella, but has some adaptations, but the result is still tasty, okay? The main ingredient here is peeled tomatoes. Vegetable Paella: A combination of different vegetables can be a great treat for a colorful, tasty and nutritious meal, right? In this recipe you will find all this and a drug that will not leave you on the clock in the kitchen.

Preparing this typical spanish dishes could be simpler than what it looks like, right? Since the variety of ingredients that can be mixed with rice is great, you must have found some items on the list that you like and that you can check your next successful meal.

Once the water has boiled in half, you need to add seafood and bring the dish to taste with salt. If the wine and tomatoes are too acidic, you can add a little sugar.

The average rice cooking time is 20 minutes, so the dish is cooked very quickly.

Although this is a more complicated recipe, paella is fascinating to be one of the most famous and appreciated delights in the whole world. If you do not have all the fish available, there is no problem: reduce them or replace them if you always look at the proportions. For an octopus, 1 small octopus. Salt to taste 1 onion, peeled, cut in half.

For shrimp broth 2 tablespoons of olive oil 3 chopped onions 2 stalks of parsley 1 head of roasting garlic 2 pounds of head and shrimp 3 ½ liters of water. Prepare the octopus. In a pot of water, cook the octopus with salt and onions for 30 minutes. Drain and cut it into pieces about 2 inches.

When serving, you need to make sure that the chicken, mussels, and shrimp get into the serving.

In this case, everyone will be able to appreciate all the richness of the taste of Spanish paella with seafood.

Prepare the shrimp. In a large pan brown onions, parsley, garlic, peel and shrimp in oil. Cover with water and boil. Lower the heat and cook another 40 minutes. Prepare the paella. Use a knife or scissors to make a cutout on the back of the shrimp. Use a toothpick to remove the dark wire. In langoustines, make an incision in the stomach. In a saucepan slightly brown both in oil and aside. In paella sauté bacon for about five minutes in the fat itself. Add onions and garlic, stirring, until tender.

Add bread and then rice and sauté. Add the squid, saffron and Paellero seasoning and slowly pour into the reserved shrimp broth, stirring. Cook for about five minutes. Add clipped medium shrimp, reserved cooked octopus and veins. Stir until rice is almost cooked - you need to save the grain texture. Garnish with large shrimps and discreet crayfish, chili, seafood, parsley and peas. Absorb with foil for about three minutes.

As you can see, paella is a traditional Spanish dish, you can cook it at home easily and simply. The ingredients included in the dish can be changed depending on the taste preferences of the eaters and their presence in your refrigerator. 🙂

Paella is one of the most popular dishes of Spanish cuisine. There are more than 300 of its varieties. The treat is traditionally made from rice with saffron, olive oil and other ingredients. Many people think that seafood paella is a very difficult dish for beginners, but it is not.

Yield: 20 servings. Setting time: Deferred. I like to call him a South American cousin spanish paella. When you look at this seafood rice, most likely the first thing you think is, “Oh, it's paella.” Well, it is very similar and has the same basic ingredients: rice and seafood. However, there are some differences in the type of rice, in herbs and seasonings, which make them different meals. Paella is made with short grain rice, and this marinero rice is cooked with long rice. Paella takes saffron to leave rice with a more orange color, while rice marinero takes urukum to give a red tint.

How to cook paella at home

Cooking paella takes about an hour, taking into account the preparation of products, so it can not be called a dish on whip up. But for lunch on a weekend, it is ideal. The list of ingredients may vary depending on the recipe, but the main ones will always be seafood, rice and fragrant saffron. Spanish chefs use a special brazier called paella. This is a large-sized bowl of heavy metal with a flat bottom and low sides. For home cooking, an ordinary cast-iron pan with a flat bottom is suitable.

Saffron has a more distinct aroma, and Urukum is more subtle. Paella takes a little garlic and parsley, and the aromatic base of this seafood rice requires a lot of garlic and coriander. Traditional paella can also carry chicken thighs and Spanish chorizo, while seafood rice is essentially only seafood.

Rende: About 8 servings. Rice seafood: South American food, like Spanish paella, made with rice cooked in a seafood broth, stewed shrimp, mussels, squid, scallops with onions, garlic, chili, coriander and spices. To cook rice, heat 2 tablespoons of oil soup over medium heat, add 2 tablespoons of garlic and onion soup and cook until soft, about 3-5 minutes. Reduce heat, cover and simmer for about 15 minutes or until rice is soft but hard. Heat the remaining 3 tablespoons of the oil over medium heat in a large saucepan. Add onion and garlic, stirring frequently and cook until onion is soft, about 5 minutes. Add caraway seeds, powdered urum, salt, pepper, half coriander and pepper. Cook for about 5 minutes, stirring well. Add seafood, starting with those that take more time to cook, and then for those who need less time, mix and cook for about 3 minutes. Place cooked rice, mix well and cook until seafood is cooked, about 5 minutes. Add the remaining chopped coriander and salt and pepper, if necessary.

Add rice, mix until well mixed in oil.
Add seafood broth, bring to a boil until the broth disappears.
Book it.

You can choose the seafood types and quantities according to your preference.

What rice is needed for paella

It is important to choose the right rice for paella to make the dish really tasty. Ideal options would be Spanish round-grain varieties of this culture, such as a bomb or arborio, but not all of them are available. As an alternative, you can use any other round rice, except for basmati and jasmine varieties - they do not absorb moisture well and are not suitable for a fragrant Spanish dish. Cooks do not recommend long rice to be added to paella.

The first impression my friends felt when they tried this recipe was that it reminded me of paella. Arroz Marinero can be said to be a South American cousin of Spanish paella. You can consider this a variation of paella. Serves: About 8 servings.

Quinoa recipe with seafood or quinoa paella, cooked seafood broth, shrimp, mussels, squid and scallops. Fried onions, garlic, peppers, coriander and spices. For seafood quinoa: 3 tablespoons of soup oil 2 heads of garlic, peeled and crushed 1 cup white onion, finely chopped 1 pepper, diced ½ teaspoon cumin powder 1 tablespoon annatto tea powder, use paprika to replace if necessary 1 cup cooked peas 1 a bunch of cilantro, finely chopped 500 g of raw shrimp, peeled and 500 g of mussel skin, cleaned well 500 g of squid, cut into small pieces 250 g scallops of salt and pepper to taste. Add 2 tablespoons of chopped onion and clove garlic, and cook until soft, about 3-5 minutes. Add quinoa and seafood broth, bring to a boil, reduce heat and simmer for about 15 minutes or until the water evaporates and the quinoa is tender. Add onion and garlic, stirring frequently and cook until onion is soft, about 5 minutes. Add shrimp and mussels, stirring well and cook for about 3 minutes. Put cooked quinoa, peas, squids and scallops, cooking, until the seafood is ready, no more than 5 minutes. Add half the remaining coriander and add salt and pepper, if necessary. Serve with fried green bananas, tanned onions with tomato or salad, avocado, chopped lemon and agio criollo or hot sauce.

Sliced \u200b\u200bAvocado Lemon Slices.
To cook quinoa: heat 2 tablespoons of oil over medium heat.
Add cumin, annatto, bell pepper and some salt and pepper.
Cook for another 5 minutes, stirring frequently.
Add half the coriander, chop, stirring well.

Regardless of the name, it was successful, and quinoa absorbed the taste of seafood and spices, much better than usual rice.

Seafood paella - recipe with photo

For the first time, it is better to choose a paella recipe with seafood, as close as possible to the classic. The dish is prepared by analogy with uzbek pilaf: first sauté vegetables, fry fish and other seafood, fall asleep rice and simmer everything over low heat. It is important to follow the recommendations for the duration of processing of the ingredients: overcooked squids become stiff and unpleasant in taste, and shrimps become stiff. A necessary component is saffron, which colors the rice in a characteristic golden color.

Classic Spanish Seafood Paella

Cooking time: 1 hour.
Servings Per Container: 8-12
Calorie content: 238 kcal.
Purpose: for lunch.
Cuisine: Spanish.

What a classic paella recipe is hard to figure out. According to legend, this Spanish pilaf contains not only seafood, but also meat, poultry and vegetables. However, the classic paella is considered the option with seafood. Residents of Valencia say that you will never, under any circumstances, find a single bulb in paella. Otherwise, some ingredients can be replaced, leaving the base of the dish unchanged.

Ingredients:

squid - 300 g;
shrimp, mussels, scallops - 300 g;
tomatoes - 150 g;
green peas - 100 g;
garlic - 2-3 cloves;
white wine - 100 g;
round-grain rice - 1.5 tbsp .;
saffron - 1 pinch.

Cooking method:

Peel shrimps, mussels, scallops (do not throw away shells, cook broth from them).
Prepare the broth from the shell, garlic, spices. Pour these ingredients with 500 ml of water and cook for 20-25 minutes.
Pour saffron with 2 tablespoons of water. Let it brew.
Saute in oil seafood Cocktail, add finely grated garlic.
Salt, pepper, put squid sliced \u200b\u200bin half rings.
Cut the tomatoes into medium-sized cubes or grate (remove the peel).
Lightly fry the seafood mixture, after 5-10 minutes add the tomatoes and peas.
Pour rice into the pan, mix well and pour the broth and white wine.
After 10-15 minutes, season with saffron, simmer until tender.

Seafood paella - recipe in a slow cooker

Cooking time: 30-50 minutes.
Calorie dishes: 198 kcal.
Purpose: for lunch.
Cuisine: Italian.

Progress does not stand still, new miracles of technology appear in the kitchen. They help prepare tasty and wholesome foods, such as flavored paella with seafood in a slow cooker. This traditional dish in Spain is usually served only for lunch. It is believed that a mixture of seafood and meat is very difficult to digest in the evening, and even more so before bedtime.

Ingredients:

fresh bell pepper - 120 g;
round rice - 300 g;
sea \u200b\u200bcocktail - 500 g;
chicken fillet - 250 g;
garlic - 3-4 cloves;
saffron - 1 pinch;
salt, pepper - to taste;
olive oil - 2 tbsp. l .;
lemon - 60-70 g.

Cooking method:

Heat a small amount of oil in a multicooker bowl and fry seafood on it.
When a golden crust begins to appear on them, add chopped garlic, chopped pepper into thin slices.
After 5-8 minutes, put the finely chopped chicken fillet, saffron, spices.
After another 10 minutes, pour dry rice, mix well, pour 1 cup of water or broth.
Turn on the slow cooker in Pilaf or Rice mode, simmer until cooked. Sprinkle lightly with lemon juice before serving.

Shrimp Paella

Servings Per Container: 4-6 Persons.
Calorie dishes: 197 kcal.
Purpose: for lunch.
Cuisine: Spanish.
The complexity of the preparation: medium.

If you are not a big fan of marine life (mussels, squid), then the recipe for paella with shrimp will be a great alternative for you. This dish is no less tasty than classic, it can be varied with a large number of favorite vegetables and meat additives. If you wish, you can use fish or vegetable broth, which will give even more rich aroma and taste to rice.

Ingredients:

bulgarian pepper - 1 pc.;
garlic - 3-4 cloves;
saffron - 1 pinch;
round rice - 300 g;
peeled shrimp - 400 g;
canned corn - to taste;
broth - 1 l;
parsley - to taste;
white wine - 50 ml;
tomatoes - 2-3 pcs.;
salt pepper, lemon juice - taste.

Cooking method:

Chop sweet pepper into thin strips, and chop the garlic into small pieces.
Remove the peel from the tomatoes, cut them into cubes.
Strain the pepper with garlic for 3-5 minutes, then pour rice, saffron, spices to them.
After 5-7 minutes add tomatoes, water, shrimp, bring to a boil, reduce heat to a minimum.
5-10 minutes before cooking, pour white wine into a dish, put greens and corn.

Seafood and Chicken Paella Recipe

Cooking time: 30-45 minutes.
Servings Per Container: 5-7 Persons.
Calorie dishes: 289 kcal.
Purpose: for lunch.
Cuisine: Spanish.
Difficulty of preparation: easy.

To cook rice with chicken and seafood, you will not need extra complicated manipulations. This treat is prepared similarly to the usual pilaf, with the only difference being that instead of lamb seafood and chicken fillet are used. Otherwise, the process is very similar, so even a novice in culinary matters can cook a delicious paella. It is best to languish it in a deep cauldron with thick walls, like pilaf.

Ingredients:

round rice - 400 g;
chicken fillet - 250 g;
frozen sea cocktail - 400 g;
sweet pepper - 1 pc.;
tomatoes - 2-3 pcs.;
garlic - 3-4 cloves;
water or broth - 600-700 ml;
saffron - ½ tsp;
dry white wine - 50-70 ml;
salt, allspice - to taste.

Cooking method:

In a cauldron, heat some vegetable oil.
Cut the fillet into cubes, fry with chopped garlic until golden brown.
Fry seafood separately until excess moisture evaporates.
Dice the tomatoes and pepper, add to the chicken meat, fry for 7-9 minutes.
Pour dry rice into the pan, fry for 2-3 minutes, then put the seafood.
Pour the paella broth, add spices, white wine.
After the rice boils, reduce the heat to a minimum, simmer until tender, without stirring.
Stir before serving.

Seafood Paella by Julia Vysotskaya

Cooking time: 1 hour.
Servings Per Container: 3-4 Persons.
Calorie dishes: 179 kcal.
Purpose: for lunch.
Cuisine: Spanish.
Difficulty of preparation: easy.

We present you a recipe for paella with seafood from Julia Vysotskaya. She shares how to prepare a treat quickly, and at the same time make it tasty and healthy. This recipe will especially appeal to those who follow the figure - it can be attributed to the group of low-calorie due to the large number of vegetables. You can add your own favorite foods to diversify your paella.

Ingredients:

shrimp - 15 pcs.;
celery (stalks) - ¼ pcs.;
rice - 100 g;
carrots - 100 g;
bell pepper - 100 g;
garlic - 2-3 cloves;
salt, peppercorns - to taste;
tomato paste - 30-40 g;
lemon juice - for spraying.

Cooking method:

Boil the shrimp in salted water tinted with saffron, do not drain the broth.
Chop the vegetables into cubes, fry in a small amount of oil or water.
Sprinkle rice, spices, add tomato paste, pour in the shrimp broth.
Stir well, simmer over low heat until tender.
Sprinkle with lemon juice before serving.

Seafood Cocktail Paella

Cooking time: 45-55 minutes.
Servings Per Container: 2-3 Persons.
Calorie content: 239 kcal.
Purpose: for lunch.
Cuisine: Spanish.
Difficulty of preparation: easy.

Seafood cocktail paella prepared similarly classic recipe, but for its preparation you do not need to buy seafood separately - you can use the available mixture. This is a good alternative for fast cooking hearty dinner after a hard day. Before that, it is worth defrosting a seafood mixture and warming it up a little in a thick-walled pan to evaporate excess moisture.

Ingredients:

rice for paella - 130 g;
sweet pepper - ½ pcs.;
dried garlic - ½ tsp;
vegetable broth - 400 ml;
saffron - ½ tsp;
sea \u200b\u200bcocktail - 200 g;
parsley to taste

Cooking method:

Prepare the broth from any vegetables with spices.
Chop pepper into thin strips.
Sauté the garlic seafood until golden brown.
Add saffron, salt to taste.
Sprinkle rice, mix well, fill with broth.
Stew under a closed lid until cooked, garnish with parsley.

Seafood Paella - A Simple Recipe

Cooking time: 40-45 minutes.
Servings Per Container: 3-5 Persons.
Calorie content: 236 kcal.
Purpose: for lunch.
Cuisine: Spanish.
Difficulty of preparation: easy.

If you have not previously prepared dishes of Spanish cuisine, then a simple paella with seafood is a great option for a test of your strength. All ingredients are available in any major store or supermarket. It is best to choose chilled, low-fat varieties of fish. Pollock, lemoneme or peled will do, but you can take any other kind of fish that you like to your liking.

Ingredients:

rice - 1.5 cups;
shrimp - 300 g;
fish - 300 g;
canned peas - 200 g;
garlic - 2 cloves;
broth - 3 glasses;
salt, pepper, saffron - to taste.

Cooking method:

Peel the shrimp, boil in the broth with spices.
Sauté the garlic with finely chopped fish.
Add shrimp, rice, peas.
Mix well, fill with shrimp broth.
Stew until the broth is completely evaporated.

Paella with fish and seafood

Cooking time: 45-55 minutes.
Servings Per Container: 5 Persons.
Calorie content: 218 kcal.
Purpose: for lunch.
Cuisine: Spanish.
Difficulty of preparation: easy.

Delicious paella with seafood and fish is easily and quickly prepared and has a delicate aroma. In addition, it is a healthy cocktail that contains the necessary proteins, iodine, minerals and omega-3 acids for health. This treat is especially beneficial for women and dieters. It is recommended that you use seafood at least once a week to maintain the shine and strength of hair, nails and skin.

Ingredients:

frozen seafood cocktail - 250 g;
fish fillet - 250 g;
green beans - 200 g;
sweet pepper - 100 g;
tomatoes or tomato paste - 100 g;
dried garlic - 1 tsp;
round rice - 3 glasses;
broth - 6 glasses;
salt, paprika, saffron - to taste.

Cooking method:

Fry seafood and fish for 2-3 minutes. Put the mixture in a separate bowl.
In the liquid that remains after cooking the fish, stew the vegetables, chopped as you like. Add tomatoes or tomato paste, spices.
Pour rice, add 1 cup of broth, mix and simmer for 5-10 minutes.
Add broth gradually until rice is cooked completely.
In a blender, chop the herbs and garlic. Add a little broth to make the sauce.
Pour the cooked paella with sauce. Serve to the table.

Black Paella with Seafood

Cooking time: 1 hour.
Servings Per Container: 5-8 Persons.
Calorie content: 325 kcal per 100 g.
Purpose: for lunch.
Cuisine: Spanish.
The complexity of the preparation: difficult.

How to cook black rice with cuttlefish ink? At first glance, such a recipe may seem strange and inedible, but it is not. Cuttlefish ink has a wide range of applications: they are used in medicine, used to make paints, and also added to dishes as a natural dye. A distinctive feature of this substance is its specific marine brackish flavor.

Ingredients:

rice bomb - 180 g;
king prawns - 4 pcs.;
almekhas (mollusks) - 4 pcs.;
gambones - 4 pcs.;
langoustine - 4 pcs.;
canned peas - 20-50 g;
cuttlefish - 100 g;
cuttlefish ink - 5 g;
dried garlic - 1 tsp;
squid - 120-150 g;
fish broth - 700-750 ml;
saffron, spices to taste.

Cooking method:

Heat olive oil, add dried garlic.
Fry in it almejas with langoustine and gambones.
Add finely chopped cuttlefish, squid, fry for 30 seconds and remove from heat.
Fry the shrimp in another pan.
Put the seafood mixture on the stove again, fill them with broth, add the cuttlefish ink.
As soon as the mixture boils, pour rice into it, bring to a boil.
After 15-17 minutes, add herbs, spices, peas.
Garnish with shrimp before serving.

Spices for paella

Properly selected spices for paella with seafood will add a unique flavor to your dish. But you need to choose them very carefully, because not all seasonings are suitable for paella. You can buy a ready-made set of spices, but as practice shows, their composition is also different, so you need to choose the right one. The main thing is to achieve the perfect balance of aromas and tastes, then your culinary masterpiece will be appreciated.

The following spices and herbs are suitable for paella:

saffron (ground or stigmas);
anise;
cardamom;
cloves;
bell pepper;
turmeric;
curry;
tarragon;
chile.

Depending on your taste preferences, you can combine different herbs and spices until you find the best mix. The only constant ingredient is saffron. It gives the very aroma and taste that is so praised and appreciated by lovers of Spanish cuisine. Be careful with curry and anise - they have a very bright specific aroma that can interrupt the taste of paella.

Found a mistake in the text?

Select it, press Ctrl + Enter and we will fix it!