Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 teaspoon smoked paprika (5 ml)
  • ½ teaspoon turmeric (2.5 ml)
  • Pinch of saffron threads (about 1/8 teaspoon), optional
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (450g)
  • 4 ounces chorizo, sliced (115g)
  • 1 ½ cups short-grain rice (such as Bomba or Arborio) (300g)
  • 3 cups chicken broth (720 ml)
  • ½ cup frozen peas (75g)
  • ½ cup frozen green beans, cut (75g)
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Add olive oil, onion, and garlic to the rice cooker. Sauté using the “saute” function (if available) or the cook function, stirring occasionally, until softened (about 5 minutes).
  2. Stir in smoked paprika, turmeric, and saffron (if using). Add the chopped red bell pepper. Cook for another 2 minutes.
  3. Add chicken pieces and chorizo slices to the rice cooker. Cook until the chicken is lightly browned on all sides. Don't worry about cooking it all the way through yet.
  4. Stir in the short-grain rice and chicken broth. Ensure the rice is evenly distributed.
  5. Close the rice cooker lid and set it to the cook or rice setting. Allow the rice cooker to run its normal cycle.
  6. Once the rice cooker switches to warm, gently stir in the frozen peas and green beans. Close the lid and let it sit for 5 minutes to heat through.
  7. Fluff the paella with a fork. Garnish with fresh parsley (if desired) and serve with lemon wedges.