Easy Paella In a Rice Cooker

Name: Easy Paella In a Rice Cooker
Cuisine: American
Ingredients: 6 Jumbo shrimp; 1 Squid; 150 grams Manila clams; 2 tbsp White wine; 1/2 Onion; 1 half of one Red bell pepper; 1 clove Garlic; 2 tbsp Garlic Oil; 700 grams White rice; 1 1/2 tsp ★Paprika powder; 1/2 tsp ★Turmeric; 2 Chicken stock cubes; 1 Salt and pepper; 1/2 Lemon

cookpad.japan @cookpad_jp

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.

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.

cookpad.japan @cookpad_jp

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.

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.

Saved

Ingredients

6Jumbo shrimp
1Squid
150 gramsManila clams
2 tbspWhite wine
1/2Onion
1half of one Red bell pepper
1 cloveGarlic
2 tbspGarlic Oil
700 gramsWhite rice
1 1/2 tsp★Paprika powder
1/2 tsp★Turmeric
2Chicken stock cubes
1Salt and pepper
1/2Lemon

Saved

Steps

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.)