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Easy Paella In a Rice Cooker
Easy Paella In a Rice Cooker

Before you jump to Easy Paella In a Rice Cooker recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you most likely pick out a lot of items out of habit. For example, have you ever checked how much sugar and salt are in your favorite cereal? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a positive change to your diet.

Thus, it should be somewhat obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

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 need 14 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Easy Paella In a Rice Cooker:
  1. Use 6 Jumbo shrimp
  2. Provide 1 Squid
  3. You need 150 grams Manila clams
  4. Provide 2 tbsp White wine
  5. Provide 1/2 Onion
  6. You need 1 half of one Red bell pepper
  7. Take 1 clove Garlic
  8. Get 2 tbsp Garlic Oil
  9. Take 700 grams White rice
  10. Take 1 1/2 tsp ★Paprika powder
  11. Take 1/2 tsp ★Turmeric
  12. You need 2 Chicken stock cubes
  13. Take 1 Salt and pepper
  14. Get 1/2 Lemon
Steps to make Easy Paella In a Rice Cooker:
  1. 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.
  2. Wash the rice 1 hour before cooking and drain.
  3. 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.
  4. Sauté the garlic in 1 tablespoon of garlic oil until fragrant. Add the seafood and season with salt and pepper.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Adjust the paprika powder to taste. It's also delicious with just turmeric. (I usually add 2 teaspoons.)

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