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. Do not 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. 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.