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Before you jump to Easy Paella In a Rice Cooker recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.
Mostly, people have been taught to think that “comfort” foods are not good for the body and must be avoided. At times, if the comfort food is candy or another junk food, this is true. Soemtimes, comfort foods can be very nutritious and good for us to eat. There are some foods that, when you consume them, can boost your mood. When you are feeling a little down and are needing an emotional boost, try some of these.
Your mood could really be helped by green tea. You were sure green tea had to be mentioned, right? Green tea is chock-full of an amino acid referred to as L-theanine. Research has found that this amino acid stimulates the production of brain waves. This helps raise your mental acuity while calming the rest of your body. You likely already knew it is not hard to be healthy when you consume green tea. Now you are well aware that green tea helps you to lift your moods as well!
Now you know that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try several of these instead!
We hope you got insight from reading it, now let’s go back to easy paella in a rice cooker recipe. To make easy paella in a rice cooker you only need 14 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Easy Paella In a Rice Cooker:
- Prepare 6 Jumbo shrimp
- Provide 1 Squid
- Get 150 grams Manila clams
- You need 2 tbsp White wine
- You need 1/2 Onion
- Prepare 1 half of one Red bell pepper
- Provide 1 clove Garlic
- Provide 2 tbsp Garlic Oil
- Prepare 700 grams White rice
- Take 1 1/2 tsp ★Paprika powder
- Take 1/2 tsp ★Turmeric
- Prepare 2 Chicken stock cubes
- Use 1 Salt and pepper
- Prepare 1/2 Lemon
Instructions to make Easy Paella In a Rice Cooker:
- 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.
- Wash the rice 1 hour before cooking and drain.
- 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.
- Sauté the garlic in 1 tablespoon of garlic oil until fragrant. Add the seafood and season with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Adjust the paprika powder to taste. It's also delicious with just turmeric. (I usually add 2 teaspoons.)
Your rice will be fluffy and tender every single time - never gluggy or mushy! You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. It's easy to think of paella like just another rice pilaf or risotto. Traditionally, saffron was and is still used in paella.
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