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We hope you got benefit from reading it, now let’s go back to easy paella in a rice cooker recipe. You can cook easy paella in a rice cooker using 14 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Easy Paella In a Rice Cooker:

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

Steps 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.).

Your rice will be fluffy and tender every single time – never gluggy or mushy! You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. It's easy to think of paella like just another rice pilaf or risotto. Traditionally, saffron was and is still used in paella.

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