Cooking paella may seem intimidating, but with our simplified version, it’s as easy as turning on your rice cooker!Â
Chicken and Seafood Paella
It's as easy as turning on your rice cooker!
Ingredients
- 4 to 6 tablespoons extra virgin olive oil
- 1 piece Spanish Chorizo sliced
- 1/2 Cup Chicken (use fillet), seasoned with salt and smoked paprika
- 6 pieces mussels cleaned and beards removed
- 1 and 1/2 cups water
- Salt to season
- pinch of saffron
- 1/4 teaspoon smoked sweet paprika (pimenton dulce)
- 2 cups Japanese rice
- 1/2 Cup canned tomatoes diced and drained
- 1/4 Cup green peas
- 1/2 Cup green bell pepper diced
- 5 pieces Shrimp peeled
- 1 lemon sliced into wedges
Instructions
- Heat oil on a large wok. Stir-fry chorizo until golden brown; set aside. In the same pan, fry chicken until golden brown; set aside.
- In the same wok, add mussels and 1 cups water; cover and simmer. Once mussels open, remove from the cooking liquid and set aside.
- Pour cooking liquid into a glass measuring cup. Add enough water to reach 3 cups. Season with salt, saffron, and paprika.
- In the rice cooker, mix together chorizo, chicken, rice, cooking liquid, diced tomatoes, peas and bell peppers. Turn the rice cooker on.
- After 15 minutes, add shrimp. Once the rice cooker switches to the warm setting, it s done. Top with cooked mussels and serve with lemon wedges.
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