Seafood Paella

Rice Cooker Seafood Paella

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I am a newbie when it comes to paella and some of you might remember my previous post about my accidental seafood soup. It is just fortunate that I “discovered” the soup but as you may have guessed, that time I was working on this paella recipe.

Of course, this isn’t the original one. I researched and tweaked it so as to avoid any accident (and further embarrassment), using the ever-reliable rice cooker. So much easier!

1 Large onion, chopped
2 tbsp Finely chopped garlic
8 Large tomatoes, peels, deseeded and chopped
Arborio rice (or whatever you prefer)
Fish stock
Fresh mussels, cleaned
Fresh Thai tiger shrimps
Red and yellow bell peppers, chopped
Spanish chorizo (optional)
Salt and pepper
2 tbsp chopped fresh parsley
Hard boiled eggs

Heat oil in a preheated pan. Fry chorizo until cooked and set aside.

Add garlic and saute until aromatic. Add onion and half the tomatoes, stir together well and fry until softened. Add rice and stir-fry for 2 to 3 minutes.

Transfer to rice cooker. Add enough fish stock, throw in the cooked chorizo and half of the bell peppers, and mix well. Season to taste with salt and pepper. Close the lid and let cook for about 15 minutes or until the button pops up, stirring few times during this time. Open the lid, add shrimps, mussels and the remaining bell peppers, stir, close the lid, and let rice and seafood get cooked in the steam for about 5 minutes or until the mussels have opened.

Transfer paella to a serving platter. Stir in parsley and the remaining tomatoes. Arrange as you wish and garnish with sliced hard-boiled egg.

Lasang Pinoy, Sundays.
Lasang Pinoy, Sundays

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

7 thoughts on “Rice Cooker Seafood Paella

  1. can this dish be completely cooked in the oven? i don’t use a rice cooker to cook rice. what temp and for how long can it be in the oven? thanks.

    1. Hi Eden, I am not sure if this can entirely be cooked using the oven. I have tried the wok and had problems with it. The rice cooker saved me…

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