Chicken and Seafood Paella

Cooking paella may seem intimidating, but with our simplified version, it's as easy as turning on your rice cooker!  

Serves 4 

Prep Time 10 minutes 

Cooking Time 25 minutes

Ingredients:

4 to 6 tablespoons extra virgin olive oil

1 piece Spanish chorizo, sliced

1/2 cup sliced chicken fillets,

      seasoned  with salt and smoked paprika

6 pieces mussels, cleaned and beards  removed

1 1/2 cups water

salt, to season

pinch of saffron

1/4 teaspoon smoked sweet paprika  (pimenton dulce)

2 cups uncooked Japanese rice

1/2 cup canned diced tomatoes, drained

1/4 cup green peas

1/2 cup diced green bell pepper

5 pieces large shrimp, peeled

1 lemon, sliced into wedges

Instructions:

1  Heat oil on a large wok. Stir-fry chorizo until golden brown; set aside.  In the same pan, fry chicken until golden brown; set aside. 

2  In the same wok, add mussels and 1 cups water; cover and simmer. Once mussels open, remove from the cooking liquid and set aside.

3  Pour cooking liquid into a glass measuring cup. Add enough water to reach 3 cups. Season with salt, saffron, and paprika.

4  In the rice cooker, mix together chorizo, chicken, rice, cooking liquid, diced tomatoes, peas and bell peppers. Turn the rice cooker on.

5  After 15 minutes, add shrimp. Once the rice cooker switches to the warm setting, it's done. Top with cooked mussels and serve with lemon wedges.