For all its similarity, at first glance, with pilaf, paella has a completely unique charm and taste, conquering more and more fans. This is a traditional Spanish dish that has become one of the business cards of Spain, invented in Valencia. Considered that the name is borrowed from the dishes in which it is prepared – frying pans paella. But there are also other versions from where the dish took its name and not all of them are romantic. For example, by one version, this name came from the Arabic word, meaning leftovers and the dish itself, invented by Arab sailors, throwing the remains of all seafood into the boiler. But it’s not so It’s important because the dish turned out to be really tasty, hearty and не сложным в приготовлении. 
Time: 1 hour. 10 min. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. long grain rice
- 700 gr. mussel in sinks, brush
- 450 gr large shrimp, cleanse and remove the intestinal vein, tails leave
- 4 pre-cooked chorizo sausages (about 350 gr.), cut into 3 cm cubes.
- 5 tbsp. lightly salted chicken stock
- 0.5 tsp saffron
- 3 tbsp. l olive oil, plus extra for spatter
- 1 medium onion, chop
- 1 red bell pepper, cut
- 2 cloves of garlic, chop
- 0.5 tbsp. frozen peas, thaw
- 4 chives, chop
- 0.5 tbsp. chopped parsley
Recipes with similar ingredients: long grain rice, mussels, shrimp, chorizo sausage, sweet pepper, peas, saffron
Recipe preparation:
- Light the grill to medium temperature. Place a baking sheet with the sides on the grill so that it warms up. Pour the broth into a small pan and bring to a boil over low heat. Add saffron and keep it hot.
- When the grill is hot, pour olive oil into the pan. Add the chorizo sausages and cook, stirring occasionally, until they won’t podzolot 2-3 minutes. Sprinkle onions and a little salt it. Sauté, stirring occasionally, until vegetables begin Tighten, about 3 minutes. Add garlic and cook for 30 seconds.
- Pour rice and mix to make it completely covered with butter. Spread the rice with the back of a wooden spoon to make one even layer. Pour in the broth and adjust the heat so that there was a slight boil around the edges. Cover with a second inverted baking sheet, make sure the edges are aligned and snug. Place a saucepan on top of the baking sheet as a press or cast iron pan.
- Close the grill and let the rice simmer for 18 minutes. (If your The grill is equipped with a thermometer. Try to maintain the temperature between 180 ° C and 190 ° C).
- Check pic. He must be ready, but still remain al dente. “If it has not cooked yet, then mix and leave cooked for a few more minutes. Open the grill lid and increase heating to moderately strong. Throw mussels and shrimps on top rice.
- Close the grill and cook until the mussel shells begin open, about 5-7 minutes. (Some attention will be required here: rice should be fried at the edges, but not burnt. Shuffle so as to see roasted rice and make sure the fire adjusted as needed). Sprinkle with peas and green onions. Close the grill and cook for another 8-12 minutes, periodically checking until the prawns and mussels are cooked completely. Pour paella olive oil and garnish with parsley.
