Paella (multicooker Moulinex Minute Cook CE4000)

Paella (multicooker Moulinex Minute Cook CE4000)

Category: Dishes from cereals and flour products

Kitchen: spanish

Ingredients
Chicken fillet	0.5KG
Seafood cocktail	0.5KG
Smoked hunting sausage	100 g
Long grain rice	300 gr.
Tomatoes	0.5KG
Bulgarian pepper	1 PC
Bulb onions	1 PC
Garlic	2 heads
Adjika Georgian	0.5 tsp
Domestic dry red wine	50 ml
Olive oil Traditional	40 ml
Zira (cumin)	0.5 tsp
Natural saffron	1-2 pinches
Salt
Black pepper
Water	200 ml

Cooking method

• Wine,
• Cut the chicken into pieces and soak in the resulting marinade for an hour or two
• 
• We prepare the rest of the ingredients:
• seafood
• 
• and everything else
• 
• Scald the tomatoes and remove the skin from them.
• Chop what needs to be chopped
• 
• Pour the rest of the oil into the bottom of the multicooker saucepan. We turn on the MB in the "Toasting" mode.
• 
• We warm up the saucepan. We spread the chicken in it, and fry it slightly (I did not get frying, but stewing)
• 
• 
• Turn off the multicooker, add chopped onions, tomatoes, bell peppers, seafood, water, cumin and saffron to the chicken, salt and lightly pepper, mix thoroughly
• 
• Pour in half of the rice
• 
• We spread the sausage
• 
• We spread the leftover rice
• 
• Put garlic into the dish
• 
• We close the MV with a lock lid, make sure that the operating valve is in the "Closed" position, set the "High pressure" mode for 8 minutes (depending on the rice, a shorter cooking time may be sufficient - up to 6-7 minutes)
• 
• We turn on the multicooker.
• Free time can be spent on washing dishes or a sip of beer
• 
• At the end of cooking: turn off the MW, carefully bleed off the steam, open the MW and put the dish on the plates
• 
• 
• Bon Appetit!

Note

Prepared based on the Paella recipe shown on page 96 of the book "100 Easy Recipes" attached to our multicooker.

[AZal]

AZal , Well, thank you! How everything is in time! Exactly that weekend I bought some kind of paella mix (in the sense of rice) at the Food Festival. Everything else is also there, except for the sausages. Bookmarking immediately!

So, I bought myself a multicooker, she cooks, and you sit and drink beer! A funny typo came out where about extinguishing and FIRE.

Everything else is there too

And beer ?!
I hope my recipe will help you create a wonderful dish!

So, I bought myself a multicooker, she cooks, and you sit and drink beer!

All the advantages of a multicooker cannot be enumerated!
Thank you for the comment about the fire - fixed it.

And the beer stands in the cold
"Paella without beer - money down the drain!"
Of course, I don't have such a cartoon, and Panasonic, not such a adjika, but I think it will still turn out delicious
I agree, the multicooker is a brilliant invention Especially for city dwellers working in time trouble. There is a time - create a culinary delight, no - throw at least something, she will do everything for you herself.

I'll try to make it according to your recipe. With wine and marinate chicken. I also have paella - my favorite dish, I cook it from different varieties of rice, and if you feel like it, you can use one. I only boil the chicken fillet, and then I carcass everything in this broth. Serve with quarters of lemon, from spices - saffron and turmeric are essential.

I'm carrying my paella. True, "I blinded her out of what was" From non-rice, and my wine was white dry, and adjika was dry, from seafood - only shrimp ... Well, and some other digressions, of course. Zira did not put it, simply because this time I wanted to taste those cereals that went instead of rice. But there was saffron - just a friend from Spain brought it.
But I nevertheless stood the basis of the idea and borrowed the method of cooking in a multicooker in your recipe.

First, I will introduce the cereal:



And this is the paella itself:

Magic paella! class! Caviar is a prodigy! And I love Yarmarka very much, especially their mixtures, super!

[AZala]

Oh, very tasty! And the breast marinated by the method AZala came out absolutely delicious - soft, juicy.
And I was just getting accustomed to these mixtures, but here, at the World Food Festival, I succumbed to the excitement and bought several. And not in vain Very handy and the recipe appeared for inspiration.

And I was just getting accustomed to these mixtures, but here, at the World Food Festival, I succumbed to the excitement and bought several. And not in vain Very handy and the recipe appeared for inspiration.

I love the mixture very much, where there are peas. lentils, etc. Well, it turns out very tasty soup! Now I buy instead of chocolates for gifts-present "Fair".

[AZal]

AZalhow well the recipe is framed! Admired!
Both beer and wine ... the wine is poured so generously. 50ml per chicken, the rest can be drunk for the success of the future dish.
And if it's no joke, I've been looking after paella for a long time, but I still can't make up my mind to cook it.
Tell me, what taste prefers seafood or meat in it? I'm all confused by the combination of these products ...

Ikra, how beautiful!!!!

While the author is away, I will say: this is a wonderful combination. In the cuisines of many nations, it is chicken and seafood, fish (seafood) that are perfectly combined in one dish. Asians were especially noted here - the famous Tom Yang soup is cooked with fish and shrimps in chicken broth. And the Spaniards often combine these foods. Chicken breast, like eggs, is a kind of "neutral" addition to others, which have a pronounced taste.
I also make fondue from salmon or trout, which is cooked in a strong chicken broth. Very tasty, no chicken is felt, tastes are not interrupted.

[Irina]

Irina, thank you very much for your reply! Pts. intersno told me! I will cook!

[Elenka]

And if it's no joke, I have been looking after paella for a long time, but I still can't make up my mind to cook it.

And in vain!
At one time, I fell in love with Spain for the wine, which should be washed down with transparent thinly sliced ​​jamon with slices of fresh melon, paella with seafood, cold gazpacho soup on a hot afternoon and carachillo coffee for a friendly conversation in a tightly smoky small bar ...

Paella is the theme for a separate long ballad.
It was especially striking that this dish (which is not prepared from the cheapest products) arose among Spanish fishermen because of ... their poverty: the remains of everything that was made from food was put into paella.

My wife claims that in classic Spanish paella, she remembers not only pieces of chicken, but also pieces of pork in addition to seafood!

Try, Elenka! Hope you won't regret it!

I'm carrying my paella.

Very nice!

[AZal]

AZal , tell us more about carachillo coffee, if possible.

[Carajillo]

I also became interested in carachillo and this is what I found on Wikipedia.

Carajillo - Spanish coffee drink, is a mixture of coffee and brandy or rum. There are two versions of the origin of carachillo. First: the origin of this drink dates back to the Spanish occupation of Cuba. According to other sources, the carachillo appeared in Barcelona. The drink is very popular in the countryside.

Structure
The original recipe for this drink assumes that coffee and alcoholic beverage are mixed in the same proportion.

I think that AZal will not be offended for the quote. Looking forward to your impressions of the drink. It seems to me that this is a drink for not weak men.
I don't even know if I could use it often.

[Elenka]

Thank you, Elenka!
This is it! We call a similar drink "coffee with cognac". Only the Spaniards came up with two things to improve it:
1) do not serve separately
2) do not spare cognac
Drink -

And proportions are a matter of taste. For me, 50/50 is too much. I prefer no more than a quarter to a third of the brandy.

Wow! Interesting. Thanks guys, I'll try to find my proportion. Probably a quarter will be just right for me
What brandy do you think will be more authentic there?

My dose of cognac in
coffee - bottle cap.
I am not friends with strong drinks.
Today I already looked closely at the sea cocktail. Paella is already in my plans.

[AZal]

AZal, really liked your recipe! I bought all the groceries today and I want to cook tomorrow.
And I also love coffee with cognac! But I add a teaspoon to a small coffee cup and I also really like to add Riga balsam to coffee instead of brandy. The taste and aroma are awesome!

What brandy do you think will be more authentic there?

I think the one that gives the least amount of fuzz will be just right!

I want to cook tomorrow

Good luck to you!

Thank you!

[AZal]

AZal, thanks a lot for the recipe!
Yesterday I made paella, everyone loved it!

[Vitalinka]

Vitalinka , luxurious!

[Ikra]

Ikra, Thank you ! It's also very tasty!
Thanks to you too ! After admiring the recipe and seeing your performance, I also decided to try it. Now our menu has been diluted with one more tasty treat!

[AZal]

AZal, thanks a lot for the recipe! Finally I made a paella.
I cooked exactly according to your recipe. I like it! The chicken turned out to be quite neutral here, but at the same time, an interesting harmonious taste was obtained with seafood, but the sausages added such a good smoked note. mmmmm, delicious, I didn't expect!
Thank you so much! I will definitely cook!

And I often do this paella now. Thanks again to the author for the recipe!

Thank you, girls, for your attention to the recipe: I'm glad that it turned out to please you and your loved ones! :-)

Thanks a lot to the author for the recipe, I will definitely try. So everything is detailed with the photo, you are a great fellow !!!

Tell me, I'm looking at this slow cooker - I didn't notice the mode-porridge / pilaf / rice ... in what mode do you cook porridge? or here's a paella. eg?

I cook rice for garnish on High Pressure, but I haven't tried paella