Rice Cooker Paella
During my sister’s cooking session with Chef Rene Ruz last year, she shares with me his recipe which is the rice cooker paella.
Ingredients
1/2 kilo Magnolia Chicken Station Adobo Cut
1 tsp salt
1/2 tsp pabrika
1/2 tsp ground coriander
1/2 tsp dried thyme
1/2 tsp ground black pepper
1/4 cup olive oil
1/4 cup Magnolia Gold Butter
1/2 kilo prawns
1/2 kilo squid, cleaned and sacs removed, sliced into rings
2-210 gm can Purefoods Chorizo Bilbao
1 tbsp minced garlic
2 cups chopped onions
1/2 cup diced red and green bell peppers
1 cup tomato sauce
3 pc chicken cubes, dissolved in
6 cups water
2 tbsp kasubha/saffron
3 1/2 cups long grain or dinorado rice
1/2 cup green peas
Salt, pepper and Spanish paprika to taste
Garnish:
Chopped garlic, lemon wedges and canned pimiento slices
Procedure:
In a bowl, combine the first 6 ingredients. Set aside.
In a saucepan, heat olive oil and butter. Pan-fry prawns and squid. Remove from pan and set aside. Using the same pan, sear chicken pieces. Remove and set aside. Saute chorizo, garlic, onions and bell peppers. Add tomato sauce, chicken stock and kasubha Let boil. Remove from heat.
Place rice in a rice cooker. Add prepared stock and meats. Mix well. Cook until rice is tender Stir in peas, prawns and squid and adjust seasonings if necessary. Transfer mixture to a paellera. Top with minced garlic, lemon wedges and pimiento slices.
Makes 10 to 12 servings.
March 22nd, 2010 | Tags: paella recipe, rice cooker paella | Category: Daily Menu and Recipe
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