Paella with Spanish Rice – Rice Cooker Paella Recipe

While this rice cooker Paella with Spanish Rice recipe is not the classic paella recipe, most of the ingredients are. It is much easier and faster to cook paella if you have all the ingredients ready, called Mise en Place, and use a rice cooker. This Paella with Spanish Rice is a snap to make and the result is a very tasty and comforting dish Paella that your family and friends will love.

A good bottle of wine, salad, and bread are all you need to make a terrific dinner with this wonderful Paella dish. Give this technique a try – you will not be sorry!

This wonderful paella recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Paella with Spanish Rice

Check out additional delicious Paella Recipes:

Spanish Mixed Paella

Shrimp Paella

Mixed Paella Valenciana


Paella with Spanish Rice - Rice Cooker Paella Recipe:
Prep Time
30 mins
Total Time
30 mins
Course: Main Course
Cuisine: Spanish
Keyword: Paella with Spanish Rice Recipe, Ricke Cooker Paella Recipe
Servings: 6 to 8 servings
  • 2 cups medium-grain white rice (Spanish or Arborio Rice)
  • 2 2/3 cups plus 2 tablespoons water
  • 1/2 teaspoon coarse salt
  • 3 ounces Spanish chorizo or other smoked sausage (of your choice), cut into 1/4-inch dice
  • 1 1/2 pounds chicken breasts, boneless, skinless, trimmed of fat and cut into 2-inch long strips
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1 large green chile pepper or 1 bell pepper, seeded and chopped
  • 4 to 5 cloves garlic, minced
  • 1 (14.5-ounce) can Fire-Roasted Diced Tomatoes
  • 3/4 cup frozen petite peas
  • 1 teaspoon dried oregano (not Mexican)
  • 1/4 teaspoon saffron threads, crumbled
  • 1 1/2 cups bottled clam juice or fish stock
  • 1/2 cup dry white wine or vermouth
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons cornstarch
  • Pinch of salt
  • Hot pepper sauce
  • Fresh Italian parsley leaves, chopped (for garnish)
  • Lemon wedges
  1. This recipe called for a 6-cup rice cooker, but I used my 10-cup cooker and it worked fine.

    Rice Cooker
  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Makes 6 to 8 servings.


Source: Paella with Spanish Rice Recipe has been adapted from The Ultimate Rice Cooker Cookbook.


Chile Peppers    Chorizo    Paella Recipes    Spanish Chicken Recipes   

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