Paella | zojirushi.com

<For 5 or 10 cup Zojirushi Rice Cookers>
Ingredients (serves 4-6):

To Prepare in Advance:

1 Tbsp. extra virgin olive oil
4 cloves garlic, minced
1 cup minced onion
1 tsp. salt
2 bay leaves, crushed
1/4 tsp. saffron
1 tsp. paprika
1 cup diced fresh tomato
4 oz. chicken broth
1 lb. mussels
1 lb. clams
1/2 lb. shrimp, peeled and deveined

To Cook in the Rice Cooker:

2 cups (rice measuring cup) short or medium grain white rice

To Prepare Separately:

1 cup frozen green peas
2 Tbsp. chopped parsley
Lemon wedges

<For 3 cup Zojirushi Rice Cookers>
Ingredients (serves 2-3):

To Prepare in Advance:

1/2 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1/2 cup minced onion
1/2 tsp. salt
1 bay leaf, crushed
1/8 tsp. saffron
1/2 tsp. paprika
1/2 cup diced fresh tomato
2 oz. chicken broth
1/2 lb. mussels
1/2 lb. clams
1/4 lb. shrimp, peeled and deveined

To Cook in the Rice Cooker:

1 cup (rice measuring cup) short or medium grain white rice

To Prepare Separately:

1/2 cup frozen green peas
1 Tbsp. chopped parsley
Lemon wedges

1

Heat oil in a sauté pan, sweat garlic and onions until lightly browned, add salt, bay leaf, saffron and paprika.

2

Add tomatoes and chicken broth and bring to a boil. Add the mussels and clams.

3

Cover and steam 2 minutes then add shrimp and steam until cooked.

4

When seafood is cooked, strain cooking liquid and reserve.

5

Place cooked seafood and frozen peas in a large bowl, cover and hold at room temperature while rice is prepared.

6

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan. Add reserved cooking liquid from step 4 to reach the water level “2” for “MIXED RICE” for 5 and 10 cup rice cookers, and up to the water level “1” for 3 cup rice cookers. If more liquid is needed, use chicken broth or water. Cook using the “MIXED” setting.

7

When rice completes cooking, microwave the seafood and green peas for 30 seconds, then add the cooked rice. (Do not add the seafood to the inner cooking pan, as the shell may scratch the nonstick coating.) Garnish with chopped parsley and serve in warm bowls with lemon wedges.