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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Paella - Modified for Rice Cooker Recipe

4.1 stars - based on 5 votes
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This recipe for Paella - Modified for Rice Cooker is from Stuff Your Face, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons heaping virgin organic coconut oil.
2 cups rinsed uncooked brown rice
4 cups water
1/4 cup Braggs Liquid Aminos Seasoning
2 tablespoons cumin
1 teaspoon paprika
1/2 teaspoon saffron
6 large crushed garlic cloves
1/2 cup diced sweet onion
1/2 cup diced organic zucchini
1/2 cup diced tomato
1/2 cup diced organic red pepper, seeds & membranes removed
2 tablespoons fresh finely chopped cilantro

Meats of your choice:
2 cups diced cooked organic chicken
1 cup diced cooked spicy sausage
1 pound cooked peeled deveined shrimp
1 pound steamed clams or mussels, well-scrubbed in their shells

Lime wedges
Directions:
Directions:
1. Cook meats of your choice and set aside.

2. Rub bottom of stainless steel rice cooker with coconut oil. (I purchased an Aroma brand on Amazon.com & highly recommend it)!

3. Add all ingredients except meats and lime. Stir.

4. Press the "Cook" button on the rice cooker.

5. When finished cooking, stir in sausage and/or chicken.

6. Transfer paella to large serving platter or bowl.

7. Gently arrange or stir in clams or mussels.

8. Serve with lime wedges.

9. Pictured in photo with fried plantains.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Kate fell in love with paella in Spain, so we found a recipe in my "go to" cookbook "The Joy of Cooking" and modified it for our rice cooker. The cookbook was a gift from mom in 1983 where she inscribed "Happy Cooking from Mom", the sight of which still makes me smile. We were amused when we read about saffron in this cookbook, "Add a small quantity of saffron - - or up to 2 teaspoons if you are Spanish." I bet that line has been edited out in later editions! As Kate continues to study Spanish, we may gradually increase the quantity of saffron in this recipe!

 

 

 

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