Easy Paella In A Rice Cooker

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Easy Paella In a Rice Cooker. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Easy Paella In a Rice Cooker is one of the most favored of recent trending foods in the world. It's enjoyed by millions daily. It's simple, it's fast, it tastes yummy. Easy Paella In a Rice Cooker is something which I've loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Easy Paella In a Rice Cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Paella In a Rice Cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can have Easy Paella In a Rice Cooker using 14 ingredients and 9 steps. Here is how you cook that.

My oven broke, so I made this instead.

Some tips:
Step 4: This recipe uses garlic oil. If you don't have the oil, you can use olive oil and garlic.
Step 6: Please don't add too much salt.
Recipe by Yuuyuu0221.

Ingredients and spices that need to be Get to make Easy Paella In a Rice Cooker:

1. 6 Jumbo shrimp
2. 1 Squid
3. 150 grams Manila clams
4. 2 tbsp White wine
5. 1/2 Onion
6. 1 half of one Red bell pepper
7. 1 clove Garlic
8. 2 tbsp Garlic Oil
9. 700 grams White rice
10. 1 1/2 tsp ★Paprika powder
11. 1/2 tsp ★Turmeric
12. 2 Chicken stock cubes
13. 1 Salt and pepper
14. 1/2 Lemon

Steps to make to make Easy Paella In a Rice Cooker

1. Finely chop the onions and garlic. Slice the squid into strips. Wash and drain the clams. Cut the red bell peppers into 3 cm chunks.
2. Wash the rice 1 hour before cooking and drain.
3. Stir-fry the onions in 1 tablespoon of oil until wilted. Add the rice and lightly stir-fry. Add the ★ ingredients and stir-fry until the colors are even. Put the ingredients into the rice cooker.
4. Sauté the garlic in 1 tablespoon of garlic oil until fragrant. Add the seafood and season with salt and pepper.
5. Add the white wine, cover with a lid, and steam until the clams open. Transfer to plates and separate the liquid from the solid ingredients.
6. Put Step 4 into a rice cooker, add the chicken stock cubes, and add water until the appropriate line for 2 rice cooker cups of rice. Season with salt and pepper, mix everything together well, and cook the rice.
7. Once it has turned to the warming setting, open the lid and top with the seafood. Quickly stir-fry the red bell pepper. Cut the lemon into thin wedges.
8. Let sit for 15 minutes, open the lid, transfer the seafood to a dish and mix together. Put a large amount of rice on a plate and top with the seafood, red bell peppers, and lemon wedges.
9. Adjust the paprika powder to taste. It's also delicious with just turmeric. (I usually add 2 teaspoons.)

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