If you are a traditionalist and feel that Paella should only be cooked in a special paella pan… look away and find another recipe, because this cooking technique is definitely different from the one you are familiar with. On the other hand, all of you who would like to embark once again on an Aroma rice cooker adventure keep reading, because you already know that besides rice it cooks up some pretty amazing chicken also, moist, tender and full of flavor. This was my thought as well when I craved chicken and tomatoes and saffron rice the other day, and so why not try to combine these ingredients, some seafood and some spices, and do a little variation on the traditional Spanish paella dish with all the same flavor but in a different vessel. This dish does have a few steps in stages, but they are all simple and quick and the end result is sure to please… you will end up with a succulent dish that reminds you of the Spanish vacation you took.
1 (3-pound) frying chicken, cut into 10 pieces
1 package of paella seasoning (paprika, garlic, saffron)
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
1 bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups clam juice
generous pinch saffron threads
1 pound jumbo shrimp, peeled and deveined
1/2 cup sweet peas, frozen and thawed
lemon wedges, for serving
Rub the chicken with salt and pepper. Brown your chorizo on medium heat in olive oil until browned and set aside. Add chicken skin-side down and brown on all sides, turning with tongs and set aside. (If you have a rice cooker with a Sauté-Then-Simmer function you can do all sautéing in your rice cooker).
In the same pan saute the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Add in the rice and coat the grains. Pour in the rice cooker and add your clam juice. Set your rice cooker on the White Rice setting and add chorizo, chicken and paella spice and mix to combine.
10 minutes before the rice is finished cooking, add the shrimp, tucking them into the rice. Before serving garnish with peas, parsley and lemon wedges.
Over to You
What’s your version of paella? Share and inspire us!