Currently, many have already purchased such a fashionable and useful device as a slow cooker. Many owners of these wonderful devices are interested in how to cook paella in a slow cooker, for example.

Paella, as you know, is a dish based on rice, which is first fried in a special pan (which, in fact, is called paella), then boiled, adding the rest of the ingredients along the way.

Paella with seafood in a slow cooker

Ingredients:

• shrimp - 200 g;
• peeled squid carcass - 250 g;
• red onion - 1-2 pcs.;
• saffron and other dry spices;
• garlic - 2-4 cloves;
• greens;
• salt.

Cooking

Fry in a pan with olive oil and transfer to a multicooker bowl. Add 600-700 ml of water and set the desired mode ("pilaf", "buckwheat", "rice" - follow the instructions of the device). Rice will be ready in about 25-30 minutes.

Boil squid and shrimp in boiling water for 3 minutes, no more. We clean the crustaceans. We cut the squid carcasses across into long thin strips (they will curl into spirals, it will be beautiful).

Heat the oil in a frying pan and fry the onion, cut into half or quarter rings. Add sweet pepper, cut into strips. After a minute or two, put the squid, shrimp and tomatoes, chopped into slices. Pour in the wine and heat, stirring, for 3 minutes. Add crushed garlic, saffron and other dry ground spices.

We mix the finished rice with the contents of the pan, put it on plates, sprinkle with chopped herbs and serve.

Paella with chicken in a multicooker "Redmond" or "Panasonic"

Ingredients:

• pure white round-grain rice - 300 g;
• sweet red pepper - 2 pcs.;
• chicken meat without skin and bones - 400-500 g;
• dense ripe red tomatoes - 200 g;
• garlic - 2-4 cloves;
• onion - 1-2 pcs.;
• saffron and other dry spices;
• light unsweetened Spanish-style wine - 30 ml;
• olive oil for frying;
• salt.

Cooking

Cut chicken meat into small pieces and fry with onions. Add rice. Fry, stirring, everything for 5-8 minutes, then transfer to the multicooker bowl. Add 500-700 ml of water, add a little salt and mix. We select the "pilaf" mode. After 30 minutes, both meat and rice will be ready.

Separately in a frying pan with olive oil fry the onion, chopped finely, until the color changes. Add shortly chopped bell peppers. Cut the tomatoes into slices and after 4 minutes put them in, then add saffron and dry spices, pour in the wine. Stew, stirring with a spatula, for 3-5 minutes, turn off the heat and put the crushed garlic.

Mix the cooked rice with meat with the vegetable mixture and sprinkle with chopped herbs.

It is good to serve table wine (Spanish, Chilean or Argentinean wines are excellent).

Many mistakenly consider paella to be exclusively made from rice and seafood. But the Spaniards themselves admit that this is the national food of the Valencians. there is a huge variety - more than three hundred options. Paella in a slow cooker cooks quickly, keeping all its beneficial features, of which there are many, regardless of the recipe. Consider a few classic options.

Paella in a slow cooker with seafood

Because in traditional recipe it is seafood that is included, then for cooking you will need shrimp, fish fillet (for example, lightly salted or fresh salmon), cuttlefish or squid. You can use all of the listed seafood in one dish, or you can take only those that are most pleasant to you. Frozen packages with assorted seafood are also good.

In addition to them, you will need: (you do not need to steam it in advance), a medium head of garlic, onions, saffron, tomatoes, red bell pepper, salt and ground pepper. If you want a spicy dish, then red will do. Remember that this paella is not for everyone. The recipe in the slow cooker also involves the use olive oil and not vegetable. With it, the dish is more aromatic and tastier.

Step 1st. Seafood preparation

If you are using a frozen assortment, then you just need to get it out of the package, without first defrosting. During cooking, seafood will defrost and give the required amount of water. If these are fresh products, then they must be thoroughly washed. Prawns are best taken in medium size. The amount of ingredients depends on how large the volume of the multicooker bowl is.

Step 2. Processing vegetables

Finely chop the garlic or crush it. Chop the onion and do not separate. Put everything in the bottom of the bowl, and pour in two tablespoons of oil. In the "Baking" mode, cook all 10 minutes. Then add spices and finely chopped bell pepper. Cook for another 5 minutes in the same mode under a closed lid, regardless of the brand of the multicooker and power. You don't need to mix.

Step 3. cooking paella

Add seafood to cooked vegetables. If they are frozen, then reheat them in the “Baking” mode for 10 minutes. If fresh, just add them to the vegetables and mix. Rice is taken in the amount you want. For example, for those who like the predominance of cereals, you can take three measuring cups. For those who prefer seafood in abundance, two servings of rice is sufficient. You do not need to add water to defrosted seafood, to fresh ones - at the rate of one glass of water per half a glass of cereal. Finely chop the tomatoes, leaving the skin on. 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 herbs and lemon. Can be garnished with fresh bell pepper.

Paella with chicken

Yes, they also cook with poultry! At the same time, do not forget that seafood is also part of the dish, otherwise the whole point is lost. Having thought about and decided how to cook paella in a slow cooker with chicken, immediately decide which part of the bird carcass you need. For example, by classic recipe it's usually the shins. But at home, any part will do. Breast without skin is dietary product. Therefore, paella cooked in a slow cooker with this part of the chicken will also be dietary and will not harm your figure.

Take the chicken, chop it finely. If it's shins, then just peel off the skin. It is advisable to cut the breast so that there are no bones in the dish. Rinse the bird, rub generously with salt and spices. Put garlic with onions, seafood, saffron on the bottom of the multicooker. Pour one of the water. Paella in the Panasonic multicooker will be cooked on the “Pilaf” mode until the end of the program, so water will be required even if the seafood is frozen. Pour in the desired amount of rice (approximately 2-2.5 measuring cups). Add tomatoes, bell peppers, a few lemon wedges and chicken. Prepare until the end of the program. Paella in the slow cooker is ready!

To prevent the shrimp from becoming rubbery during cooking, you can pre-sprinkle them with lemon. If you use mussels, then you just need to pour boiling water over them and add them to an already prepared dish, and not boil them in a slow cooker. Otherwise, they can become very viscous and hard to chew. After slicing, it is also advisable to pour boiling water over squids so that they boil better.

Of all, those that are intended for pilaf are well suited. But the one that is used to make sushi is not. During cooking, it becomes sticky and sticky, churning into lumps and porridge. Classic paella (in the slow cooker or not) is always crumbly and juicy.

Perfectly set off the taste of the dish such drinks as:

• red wine;
• Calvados;
• mojito.

Various types of sea fish and seafood are well combined with each other in the recipe. Fish fillet (fresh) is added together with seafood, lightly salted - immediately after cooking, before leaving the dish to part in the "Heating" mode.

The famous dish, which has hundreds of variations, can be made quite quickly if home appliances are at hand. On a note, I offer you a recipe for cooking paella in a slow cooker with seafood.

• Bulb 1 piece
• Bell pepper 1-2 pieces
• Garlic 2-3 Cloves
• Olive oil 1-2 tbsp. spoons
• Seafood Cocktail 500 Gram
• Chicken fillet 250 Gram
• Rice 300 Grams
• Saffron 1 Pinch
• Salt 1 Pinch
• Pepper 1 Pinch
• Lemon 1 Piece

In the recipe for making paella in a slow cooker with seafood, you can use both fresh and frozen seafood, but first they must be completely melted. Chicken fillet can be replaced with drumsticks, for example, or not used if desired. 1. So, first you need to heat up a small amount of oil and send seafood there. Fry for a few minutes and carefully remove from the bowl. Postpone for a while. 2. Peel the onion, cut into cubes and send it to the multicooker bowl, adding a little more oil. 3. When the onion turns golden, add chopped garlic. 4. Wash sweet pepper, peel and cut into cubes. Place in a bowl and fry until soft. 5. Put chopped vegetables into small pieces chicken fillet and fry. 6. Salt and pepper to taste. Add your favorite spices. 7. Add rice and mix gently. 8. Put the fried seafood and pour in water or broth. 9. Paella is being prepared in a slow cooker with seafood at home in the Pilaf or Rice mode. 10. Before serving, add a few slices of lemon and, if desired, fresh herbs.

A similar video recipe "Paella in a slow cooker with seafood"

Some dishes with bright national roots are referred to as culinary business cards. This is how you can consider paella - a dish from Spain, and more specifically - from Valencia.

Imagine this picture: the embankment, a hot day... cooks cook paella in a huge frying pan right in the air. The aroma of rice with saffron, the smell of seafood is carried by the sea breeze, gathering those who wish to enjoy this delicious dish.

Paella with seafood is just one of three hundred variants of this dish, which is now so popular not only in Spain, but throughout the world.

Paella is traditionally cooked in a special frying pan, large, low, equipped with two handles. It is from the Valencian word "paella" - frying pan - that the name of this dish comes. Masterfully cooked paella is crumbly rice and other ingredients that have come to readiness at the same time.

Our hostesses successfully do without a special frying pan, having adapted modern equipment for cooking. Paella in a slow cooker turns out no worse than a traditional one, besides, the process is somewhat simplified. Try it, it's delicious and easy!

Rice for paella is taken in special varieties so that it does not stick together during cooking. In Spain it is bahia, senia, calasparra. In the absence of such, I cooked with basmati.

Cooking steps:

Description

Paella in a slow cooker prepared in the easiest and fastest way possible. Today we will prepare a classic version of paella with a seafood cocktail, marinated chicken pieces in wine and a set of fresh vegetables. Step by step recipe cooking paella in a slow cooker is presented just below with a photo.

Integral elements of any paella are rice and saffron. And if everything is clear with saffron, then the rice from which the Spaniards prepare paella is quite difficult to find here. However, regular long-grain rice is also suitable for this purpose.

It is very simple and quick to prepare such paella in a slow cooker at home. You can choose vegetables for paella to your taste and supplement the list of already existing ingredients with them. Seafood can also be selected at will: the easiest way is to take a ready-made cocktail. Common seafood options to add to paella include mussels, squid, shrimp, and scallops. Rice cooked in a slow cooker with all these components will turn out incredibly tasty and rich.

Let's get started making chicken and seafood paella for dinner!

Ingredients

• 
  (500 g)
• 
  Frozen sea cocktail
  (500 g)
• 
  (100 g)
• 
  (300 g)
• 
  (500 g)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (2 pcs.)
• 
  (1/2 tsp)
• 
  (50 ml)
• 
  (40 ml)
• 
  (1/2 tsp)
• 
  (1-2 pinches)
• 
  (200 ml)
• 
  (taste)
• 
  (taste)

Cooking steps

We mix the indicated amount of dry red wine with olive oil in a deep bowl, dilute a small amount of adjika in this liquid.



Wash the chicken fillet thoroughly cold water, then cut it into medium-sized pieces and soak for at least 60 minutes in the previously prepared marinade.



You can purchase a ready-made seafood cocktail for making paella in a slow cooker, or you can make it yourself from your favorite ingredients. Rinse and cut, if necessary, all seafood.



Prepare all the other elements of the future paella.



In a deep small saucepan, bring water to a boil, first wash the tomatoes, and then dip them in boiling water for 1-2 minutes: this action will allow us to easily and quickly remove the skin from the tomatoes.

Cut the flesh of the tomatoes into medium-sized pieces. bell pepper mine, clean from internal seeds and cut into cubes to match the tomatoes. We clean the onion and chop finely enough. Cut hunting sausages into rings at a slight angle. Peel and chop the garlic as finely as possible.



Pour a little olive oil into the bottom of the multicooker bowl and heat it up.



First, fry the marinated chicken pieces in a multicooker bowl until a matte skin color appears.



Add chopped vegetables and prepared seafood to the bowl, add all the spices that were indicated in the ingredients. Salt and pepper the contents of the multicooker bowl to taste, mix all the ingredients thoroughly.



Pour half of the thoroughly washed and dried rice on top of the vegetables.



After that, lay out the chopped hunting sausages in an even layer.



We fall asleep the second half of the rice on top of the hunting sausages. Close the lid of the multicooker and cook paella in the appropriate mode for 8 minutes.



The finished dish will acquire a rich yellow tint.



We spread the rice with chicken, vegetables and seafood in portioned plates and serve hot to the table. Paella with seafood and chicken cooked in a slow cooker is ready!



Enjoy your meal!