Rice cooker Paella

by Jonathan Cheung

A delicious Spanish paella recipe, make it easy and cook your paella in the rice cooker!

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Rice cooker Paella


  • 1 1/2 cups / 375mL Dainty Paella rice (or a medium grain rice like Kimora or Dainty Short)
  • 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


  • 1 tbsp Olive Oil
  • 1 cup/250ml diced smoked sausage, like Chorizo
  • 1 Chicken Breast, diced



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.


If adding the OPTIONAL ingredients; Place a medium sauté pan over medium heat. When hot, add the 1 tbsp oil and the chorizo. Sauté until the sausage renders slightly and the oil becomes red-ish. Add the diced chicken and reduce the heat a little. Allow the chicken to brown slightly and cook fully, about 7-8 minutes.


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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