Name: Spanish paella
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 rice measuring cups short grain brown rice; 2 tbsp olive oil, divided; 1 yellow onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 2 tsp smoked paprika; 2 tsp dried oregano; ¾ tsp salt; ½ tsp crushed red pepper flakes, or to taste; pinches freshly ground black pepper; 1 bay leaf; 400 ml (1tin) diced tomatoes, with liquid; 700 ml vegetable or chicken broth; 500 g boneless skinless chicken thighs, cut into bite- sized pieces; 250 g chorizo sausage; 250 g prawns, peeled, tail on (head also if needed); 60 g fresh or frozen peas, defrosted; 60 g sliced black olives; handful freshly chopped parsley, for serving

Paella (pai·ei·uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan. Although paella originates from Valencia, it’s recognized as the national food of Spain and there are several different varieties. The most common types of paella are chicken paella, seafood paella, or mixed paella (a combination of seafood, meats, and vegetables). This recipe is done all in a rice cooker so have fun with it – it’s simple!

AuthorHungry PandaCategoryFishDifficultyBeginner

Yields4 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

INGREDIENTS

2 rice measuring cups short grain brown rice

2 tbsp olive oil, divided

1 yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 cloves garlic, minced

2 tsp smoked paprika

2 tsp dried oregano

¾ tsp salt

½ tsp crushed red pepper flakes, or to taste

pinches freshly ground black pepper

1 bay leaf

400 ml (1tin) diced tomatoes, with liquid

700 ml vegetable or chicken broth

500 g boneless skinless chicken thighs, cut into bite- sized pieces

250 g chorizo sausage

250 g prawns, peeled, tail on (head also if needed)

60 g fresh or frozen peas, defrosted

60 g sliced black olives

handful freshly chopped parsley, for serving

HOW TO MAKE

Heat 1 tbsp olive oil in rice cooker bowl on SLOW COOK (or similar function) of your rice cooker. Add onion and bell peppers. Sauté until soft, about 7 minutes.

Add garlic and sauté until fragrant, about 60 seconds.

Add chicken thighs and sausage and cook until well browned for about 5 minutes then add the prawns.

Stir in smoked paprika, oregano, salt, crushed red pepper, black pepper, bay leaf, diced tomatoes with liquid and rice.

Fill to 3 cup level line for BROWN RICE with remaining broth and stir to combine. Close lid and select the BROWN RICE function (WHITE if you use white rice).

10 minutes before the rice is finished add peas and black olives to the rice cooker bowl.

Taste and season with additional salt and pepper as desired.

Serve in a heavy pan (for effect) topped with freshly chopped parsley,

Ingredients