Paelia is a national dish of Spanish cuisine. This food was not so long ago came to the post -Soviet space, but has already managed to win many hearts. Traditionally, Paelu is prepared with seafood in a large cauldron over an open fire. But you can cook this dish with other basic ingredients: chicken, beef, pork or vegetables. In this article, we will describe several recipes for cooking paelia in a slow cooker.

Paelia with seafood in a slow cooker

Paelia with seafood in a slow cooker is just a divine dish that is not ashamed to serve on the festive table. In restaurants, such a food can cost from 5 to $ 30, depending on the rank of the institution. It is much cheaper to cook paella at home, it tastes no worse than a restaurant analogue, but without large costs and exclusively from proven products.

A list of components that will be required to make a paeli with seafood in a slow cooker:

• royal shrimp - 450 g;
• mussels - 250 g;
• squid - 5 pcs;
• tomatoes-2-3 pcs;
• garlic - 5 cloves;
• sweet pepper - 2 pcs;
• long -grained rice - 500 g;
• a mixture of Italian herbs - 1 tsp;
• olive oil - 4 tbsp. l;
• white dry wine - 150 ml;
• salt, pepper to taste;
• water or vegetable broth - 600 ml.

How to cook pluke with seafood in a slow cooker.

1. Squids to defrost. Boil in slightly salted water. After boiling water, boil this ingredient for no more than 2-3 minutes.
2. Mussels to defrost by dipping them in boiling water. Then rinse them thoroughly.
3. Defrost the shrimp, clean them of the shell.
4. Put the slow cooker into frying mode, pour 2 tbsp. l olive oil.
5. Clean the garlic, grind it with a knife and send it to a slow cooker.
6. When the oil is nourished in the aroma of garlic, remove this ingredient.
7. Put mussels and shrimp into a red -hot oil with the aroma of garlic. Fry them for 2-3 minutes.
8. Matiya and shrimp are slightly salt, add pepper and pour dry white wine into the tank. Continue frying until the wine is evaporated (5-6 minutes).
9. Squid cut rings. Send them to a slow cooker with a garlic fried earlier. Continue frying for 2 minutes.
10. Wash the pepper, free it from seeds and pedicels. Cut the vegetable into strips.
11. Rinse the tomatoes, scald with boiling water and remove the skin. Cut the vegetable in small cubes.
12. Peel the onion, grind with a knife to small cubes.
13. Send vegetables to seafood.
14. Put the slow cooker again to the frying mode, add another 2 tbsp. l olive oil.
15. Fry the contents of the multicooker for 3-5 minutes, at the end of this stage, the ingredients salt.
16. Rinse rice under a plentiful stream of cold water.
17. Send the rice to the slow cooker, fry until translucent.
18. Pour the contents of the device with water, add a mixture of Italian herbs, salt and pepper.
19. Put the slow cooker in the "pilaf" mode, cook the dish - 40 minutes.

The finished Paelia with seafood is served as a lunch or dinner with a salad of fresh vegetables and a crown of white bread, refueling cream -based sauce.

Paelia with chicken in a slow cooker

Paelia with chicken turns out no worse than the one that is prepared according to a classic recipe with seafood. This dish can diversify the boring daily menu of your family. In addition, Paelia with chicken in a slow cooker is very hearty and nutritious, so a feeling of hunger quenches for a long time.

The ingredients that are needed for the preparation of Paelia with chicken in a slow cooker:

• chicken fillet - 400 g;
• onions - 1 pc;
• sweet pepper - 2 pcs;
• green peas (can be frozen) - 100 g;
• rice - 300 g;
• tomatoes - 3 pcs;
• olive oil - 3 tbsp. l;
• water or vegetable broth - 400 ml;
• safran - on the tip of the knife;
• salt, pepper to taste.

How to cook a chicken in a slow cooker:

1. Wash the chicken fillet, dry with a paper towel.
2. Cut the fillet into small cubes, slightly rub with salt and pepper.
3. Put the slow cooker into frying mode, pour 2 tbsp. l olive oil.
4. Send pieces of chicken fillet to the heated oil, fry the ingredient until golden brown (8-10 minutes).
5. Remove the filter from the multicooker and put in a separate container.
6. Peel the onion, cut into small cubes.
7. Wash pepper, free from seeds and pedicels, cut into small pieces of arbitrary shape.
8. Scald tomatoes with boiling water, remove the skin from them and cut with cubes of medium size.
9. Put the slow cooker again to the "Frying" mode, add the remaining olive oil to the container.
10. Send the onion to the heated oil, pass it for 3-5 minutes.
11. Add sweet pepper, tomatoes and green peas to the bow. Extend the frying for 3 minutes.
12. Under the abundant stream of running water, rinse the rice.
13. Put the rice in a slow cooker and fry it with the rest of the ingredients until translucent.
14. Add chicken fillet, saffron, salt, pepper to taste and water (broth) to the device container.
15. Put the slow cooker in the "rice" mode and cook the dish for 30 minutes.

Serve the finished dish with slices of lemon or lime, if desired, you can also decorate with chicken with chicken with finely chopped greens.

Vegetable paella in a slow cooker

Vegetable Paelia is a suitable dish for an everyday diet of a vegetarian or people who follow the post. In addition, vegetable paella is very easily absorbed and does not contain heavy fats and carbohydrates. This feature makes the dish ideal for dietary nutrition. Despite this, vegetable paella is very satisfying, tasty and fragrant, especially if you cook it in a slow cooker.

What ingredients will be required for the preparation of vegetable power in a slow cooker:

• long -grained rice - 200 grams;
• onion - t 2 pcs;
• tsukkini or zucchini - 1 pc;
• garlic - 3 cloves;
• tomatoes - 2 pcs;
• sweet pepper - 1 pc;
• broccoli (can be frozen) - 250 g;
• canned corn - 150 gr;
• Olive oil - 3 tbsp. l;
• butter - 30 g;
• asparagus beans (can be frozen) - 200 grams;
• green peas (you can frozen) - 150 g;
• vegetable broth - 200 ml;
• a mixture of Provencal herbs - a pinch;
• greens (parsley) - a small bunch;
• salt, pepper to taste.

We cook vegetable paella in a slow cooker in stages.

1. Rinse rice under a plentiful stream of water.
2. Clean onions and garlic. Cut the vegetables into small cubes.
3. Put the slow cooker into frying mode, pour in olive oil.
4. Put onions and garlic in hot oil, fry for 3-5 minutes.
5. Wash sweet pepper, free from seeds and pedicels and cut into small pieces of arbitrary shape.
6. Scald tomatoes, remove the skin from them and cut into cubes.
7. Wash the zucchini or zucchini, cut into small cubes.
8. Add sweet pepper, zucchini or tsukkini and tomatoes to the contents of the multicooker. Extend the frying for 3 minutes.
9. Send broccoli, corn, asparagus beans and green peas to the multicooker container. Fry all together for another 10-15 minutes, constantly stirring.
10. Put rice in the multicooker bowl, add salt, pepper, mixture of Provencal herbs and pour the ingredients with water.
11. Put the unit in the "rice" mode, cooking time - 30 minutes.
12. Rinse the greens, grind with a knife.
13. 5 minutes before the end of the cooking, add finely chopped parsley and a piece of butter to the tank of the device.

Serve the finished dish as a lunch or dinner with slices of white bread.

Paelia in a slow cooker. Video