This recipe called for
a 6-cup rice cooker, but I used my 10-cup cooker and
it worked fine.
Coat your rice cooker
bowl with non-stick cooking spray or a film of olive
oil. Place the rice in the rice bowl (inner pot).
Add the 2 2/3 cups water and salt; swirl to combine. Close the
cover and set for the regular cycle.
Don't lift the lid to check the
rice during cooking. The cooking process depends on the development of steam
inside the pot, so letting steam escape by opening the lid may result in
improperly cooked rice.
NOTE: Since all rice cookers are
different, please read the instructions that came with your unit to get an idea
for cook times, etc. The rice cooker is an efficient and time-saving kitchen
appliance that cooks perfect rice every time. So far, with my rice machine and the recipes from the
cookbook, I have produced perfectly cooked rice.
When the machine
switches to the 'Keep Warm Cycle,' let the rice
steam for approximately 10 to 15 minutes. After 10
minutes, open the lid and fluff the rice with a wood
or plastic rice paddle, or wood spoon.
NOTE: The rice will hold on
'Keep Warm" for up to 4 hours.
While the rice is
cooking, in a 12-inch non-stick skillet or frying
pan over medium-high heat, cook the chorizo sausage
with the remaining 2 tablespoon water until the
water evaporates and the sausage is browned,
approximately 5 minutes. Using a slotted spoon,
transfer the cooked sausage to a plate with a layer
of paper towels to allow the sausage to drain off
the fat; set aside.
Add the chicken strips
to the hot skillet and cook until they are cooked
through, approximately 5 minutes. Then transfer the
chicken to the same plate with the cooked sausage to
drain; set aside.
Add the olive oil to
the skillet along with the shallots, chile pepper,
garlic, and diced tomatoes. Reduce the heat to
medium-low and cover. Cook until the vegetables are
tender, approximately 4 minutes. Stir in the frozen
peas, oregano, and crumbled saffron threads.
In a small bowl,
combine the clam juice, wine, and pepper flakes.
Whisk in the cornstarch until dissolved. Pour the
cornstarch mixture into the skillet and bring to a
simmer. Return the cooked sausage and cooked chicken
to the skillet and cook until the sauce has
thickened and is heated through, approximately 1 to
2 minutes. Add salt and pepper sauce to taste.
To serve, portion the
rice into shallow soup bowls and top with the paella
and sauce mixture. Sprinkle with parsley and serve
with lemon wedges.
Makes 6 to 8 servings.
