Easy Rice Cooker Paella

Easy Rice Cooker Paella 

Prep Time:
5 Min

Cook Time:
35 Min

Ready In:
40 Min


Paella is traditionally made in a large pan, paellera, with a very distinct flavor of saffron threads and variance protein such as chicken, pork, chorizo (spanish sausage), mussels, clams, shrimp, crab... the list goes on..


Being that I don't own a paellera and I cooking in a pan is always more complicated than a rice cooker, why not?!!?


Serves 2-3


2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 red or green bell pepper, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon red pepper flakes
1 teaspoon marjoram
1 cup yellow saffron rice (I used Vigo Brand, saffron is included as it is expensive to buy on it's own!)
3/4 cup dry white wine
1 cup chicken broth 
1/4 cup peas (I skipped this as I don't like peas, but common in most paella)
1 teaspoon capers
1 teaspoon Cilantro
1 teaspoon parsley


Optional meats:
1/4 lb small or medium raw shrimp

1 chicken breast

1/2 lb sausage (pork sausage, chorizo or italian sausage)

1 can clams, drained

1 can crab, drained

1 lb mussels

For this recipe I used chicken, pork, crab, clams, and mussels. 

1. Set rice cooker to cook and saute olive oil, onion, pepper and garlic for about one minute. Add chicken and sausage (save seafood for later in the recipe). 

2. Add all seasonings (salt through marjoram), stir and saute for an additional two mintues, only partially cooking the meats. 

3. Add rice and stir, coating the rice in the oil. Stir for one to two minutes. Add wine and cook for another two minutes. 

4. Add broth and close rice cooker. Let cook for 20 minutes, stirring every 3 to 4 minutes.

5. Add seafood, and ingredients peas through parsley. Close lid and cook for an additional 5-10 minutes, or until rice has soaked up all liquid. 

Bon appetit!