Rice cooker Paella

by Jonathan Cheung

A delicious Spanish paella recipe, make it easy and cook your paella in the rice cooker
Optional: Before cooking the rice, add into the rice cooker sliced chorizo and diced raw chicken breast, cook in the rice cooker with the rice!

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Rice cooker Paella


  • 1 1/2 cups / 375mL Dainty Paella rice (or sub with a medium grain rice)
  • 2 cups / 500mL good quality low (or no) sodium Chicken or Vegetable stock
  • 2 tbsp. / 30mL Olive oil
  • 1 tsp. / 5mL Sweet Smoked Paprika (Pimenton)
  • 1 pinch Saffron
  • 1 clove Garlic, smashed
  • 1 Red Bell Pepper, seeded & diced
  • 1 large Tomato, diced
  • Salt & Pepper
  • 1/2 cup / 125mL frozen Peas
  • 1/2 cup Italian parsley, chopped



Place the rice in the bowl of your rice cooker and rinse with fresh water 2-3 times. Drain the rice and add the stock, olive oil, paprika, saffron, smashed garlic, bell pepper and tomato. Season generously with salt and pepper. Press the cook button.


When the cooker turns to warm, remove the lid and scatter the frozen peas, close the lid and allow the cooker and its contents to rest for 10 minutes. Stir in the fresh chopped parsley and serve.

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