Spanish paella

AuthorHungry PandaCategoryDifficultyBeginner
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
1

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.

2

Add garlic and sauté until fragrant, about 60 seconds.

3

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

4

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

5

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).

6

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

7

Taste and season with additional salt and pepper as desired.

8

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

Ingredients

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

Directions

HOW TO MAKE
1

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.

2

Add garlic and sauté until fragrant, about 60 seconds.

3

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

4

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

5

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).

6

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

7

Taste and season with additional salt and pepper as desired.

8

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

Notes

Spanish paella