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

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

Paella with seafood in a slow cooker

Ingredients:

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

Preparation

Fry in a frying 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). In about 25-30 minutes the rice will be ready.

Boil squid and shrimp in boiling water for 3 minutes, no more. Cleaning crustaceans. Cut the squid carcasses crosswise 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, add 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.

Mix the prepared rice with the contents of the frying pan, arrange on plates, sprinkle with chopped herbs and serve.

Paella with chicken in a Redmond or Panasonic multicooker

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;
• onions – 1-2 pcs.;
• saffron and other dry spices;
• unsweetened light wine in Spanish style – 30 ml;
• olive oil for frying;
• salt.

Preparation

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

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

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

Serve well with table wine (Spanish, Chilean or Argentinean wines are excellent).

Many people mistakenly believe that paella is made exclusively from rice and seafood. But the Spaniards themselves admit that this is the national food of the Valencians. There are a huge variety - more than three hundred options. Paella in a slow cooker cooks quickly, retaining all its beneficial properties, of which there are many, regardless of the recipe. Let's look at a few classic options.

Paella in a slow cooker with seafood

Since the traditional recipe includes seafood, the preparation will require shrimp, fish fillets (for example, lightly salted or fresh salmon), cuttlefish or squid. You can use all the listed seafood in one dish, or you can take only those that you find most enjoyable. Frozen bags of assorted seafood also work well.

In addition to these, you will need: (no need to steam in advance), a medium head of garlic, onions, saffron, tomatoes, red bell pepper, salt and ground pepper. If you want a spicy dish, red is the way to go. Remember that not everyone benefits from this paella. The slow cooker recipe also involves using olive oil rather than vegetable oil. It makes the dish more aromatic and tastier.

Step 1. Seafood preparation

If you are using a frozen assortment, then you just need to take it out of the bag, without first defrosting it. During cooking, the seafood will defrost and release the required amount of water. If these are fresh products, then they need to be washed thoroughly. It is better to take medium-sized shrimp. The amount of ingredients depends on how large the volume of the multicooker bowl is.

Step 2. Vegetable processing

Finely chop or crush the garlic. Chop the onion and do not separate. Place everything in the bottom of the bowl and pour in two tablespoons of oil. In the “Bake” mode, cook for 10 minutes. Then add spices and finely chopped bell pepper. Cook for another 5 minutes in the same mode with the lid closed, regardless of the multicooker brand and power. No need to stir.

Step 3. Cooking paella

Add seafood to the prepared vegetables. If they are frozen, reheat them in the “Bake” mode for 10 minutes. If fresh, just add them to the vegetables and mix. Rice is taken in the quantity you wish. For example, for those who like their grains to be more grainy, you can use three measuring cups. For those who prefer seafood in abundance, two servings of rice are enough. There is no need to add water to defrosted seafood, but to fresh seafood at the rate of one glass of water per half a glass of cereal. Finely chop the tomatoes; you don’t have to remove the peel. Set it to “Pilaf” mode for 40 minutes. After the signal, stir the dish and leave in the “Warming” mode for another 10 minutes. Serve hot with herbs and lemon. You can garnish with fresh bell pepper.

Paella with chicken

Yes, yes, they cook with poultry too! At the same time, do not forget that seafood is also included in the dish, otherwise the whole meaning 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, according to the classic recipe, it is usually the drumsticks. But at home, any part will do. Breast without skin is a 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 and chop it finely. If these are shins, then simply remove 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. Place garlic and onions, seafood, and saffron on the bottom of the multicooker. Pour one water. Paella in the Panasonic multicooker will be cooked in the Pilaf mode until the end of the program, so water will be required even if the seafood is frozen. Add the required amount of rice (about 2-2.5 measuring cups). Add tomatoes, bell peppers, a few lemon wedges and chicken. Cook until the end of the program. Paella in a slow cooker is ready!

To prevent the shrimp from becoming rubbery during cooking, you can sprinkle them with lemon first. If you use mussels, you just need to pour boiling water over them and add them to the finished dish, rather than cook them in a slow cooker. Otherwise, they can become very chewy and difficult to chew. After cutting, it is also advisable to pour boiling water over the squid so that it boils better.

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

Drinks such as:

• red wine;
• Calvados;
• Mojito.

Various types of sea fish and seafood go well together in the recipe. Fish fillet (fresh) is added along with seafood, lightly salted - immediately after cooking, before leaving the dish to rise in the “Warming” mode.

It takes a little time to prepare seafood paella. Everything you need for cooking is easy to get at any store. For paella I use steamed rice, frozen seafood cocktail, spices: a pinch of saffron and ground allspice, vegetables: carrots, onions, bell pepper. You can add frozen green peas and corn, or even use a mixture of frozen vegetables. You also need a little salt and tomato paste.

Step 2

Soak the rice for half an hour. This cereal must absorb water, then in the slow cooker it will turn out very tasty, crumbly, but at the same time well cooked. Peel the carrots and onions. Turn on the multicooker and set the mode to “baking”. Vegetables cut into cubes, peppers cut into oblong pieces. Pour a little vegetable oil into the multicooker pan and add the vegetables. We do not close the lid. In this position, the multicooker begins to fry. Don't forget to stir so it doesn't burn.

Step 3

Meanwhile, boil water, no more than a liter. Place the contents of the sea cocktail package into boiling water for 5 minutes. During this period, seafood is thawed and blanched.
Then, in the slow cooker, where lightly fried vegetables are waiting, we place the swollen rice, put seafood there, after draining the water. In a glass of water, dilute a spoonful of tomato paste, 1/2 teaspoon salt, add saffron and ground pepper. Mix thoroughly and pour into the slow cooker. If necessary, add water, which should cover the rice by half a centimeter. After this, close the multicooker and set the “buckwheat” mode. In this mode, the time is not set; the multicooker itself knows when cooking is finished.

Some dishes with strong national roots are spoken of as culinary calling cards. This is exactly how we can consider paella - a dish from Spain, and more specifically, from Valencia.

Imagine this picture: the embankment, a hot day... the chefs are preparing paella in a huge frying pan right in the open air. The aroma of rice with saffron and the smell of seafood are carried by the sea breeze, gathering those who want 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 prepared in a special frying pan, large, low, equipped with two handles. The name of this dish comes from the Valencian word “paella” - frying pan. A masterfully prepared paella is fluffy rice and at the same time the other ingredients are cooked to perfection.

Our housewives successfully manage without a special frying pan, using modern technology for cooking. Paella in a slow cooker turns out no worse than traditional paella, and the process is somewhat simplified. Try it, it's delicious and simple!

Rice for paella is taken of special varieties so that it does not stick together during cooking. In Spain these are Bahia, Senia, Calasparra. In the absence of such, I cooked with basmati.

Cooking steps:

Paella is the hallmark of Spain. There it is prepared in every kitchen, using a family recipe and secret ingredients that are kept in the strictest confidence. And paella in a slow cooker is much easier to prepare, since your kitchen assistant is involved in the process. You just need to collect and prepare all the ingredients to put in the bowl and wait for the treasured signal that food is served.

Paella "Family Joy"

Paella with seafood in a slow cooker is something special, tender and aromatic. The recipe is universal and budget-friendly. The dish turns out very colorful and tasty. All your household will be delighted with such a meal.

Grocery list

• A glass of long grain rice;
• 300 gr. mussels (without shells);
• 200 gr. shrimp (without shells);
• 1 large white onion;
• 4 medium tomatoes (ripe but firm);
• 75 liters of vegetable broth (you can use water);
• a jar of canned green peas;
• a jar of canned corn;
• a teaspoon of turmeric;
• Provençal herbs and salt to taste;
• odorless vegetable oil for frying.

Preparation

In colorful Spain, this dish is served directly in the frying pan in which it was prepared. We set the table in our own way. You can put it on one large dish, from which everyone can take as much as they want. Or you can put it on plates and start eating.