Easy Paella In a Rice Cooker Recipe

Name: Easy Paella In a Rice Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Jumbo shrimp; 1 Squid; 150 grams Manila clams; 2 tbsp White wine; 1/2 Onion; 1 half of one Red bell pepper; 1 clove Garlic; 2 tbsp Garlic Oil; 700 grams White rice; 1 1/2 tsp Paprika powder; 1/2 tsp Turmeric; 2 Chicken stock cubes; 1 Salt and pepper; 1/2 Lemon

Servings: persons

6 Jumbo shrimp
1 Squid
150 grams Manila clams
2 tbsp White wine
1/2 Onion
1 half of one Red bell pepper
1 clove Garlic
2 tbsp Garlic Oil
700 grams White rice
1 1/2 tsp Paprika powder
1/2 tsp Turmeric
2 Chicken stock cubes
1 Salt and pepper
1/2 Lemon

1
Finely chop the onions and garlic.
2
Slice the squid into strips.
3
Wash and drain the clams.
4
Cut the red bell peppers into 3 cm chunks.
5
Wash the rice 1 hour before cooking and drain.
6
Stir-fry the onions in 1 tablespoon of oil until wilted.
7
Add the rice and lightly stir-fry.
8
Add the ingredients and stir-fry until the colors are even.
9
Put the ingredients into the rice cooker.
10
Saute the garlic in 1 tablespoon of garlic oil until fragrant.
11
Add the seafood and season with salt and pepper.
12
Add the white wine, cover with a lid, and steam until the clams open.
13
Transfer to plates and separate the liquid from the solid ingredients.
14
Put Step 4 into a rice cooker, add the chicken stock cubes, and add water until the appropriate line for 2 rice cooker cups of rice.
15
Season with salt and pepper, mix everything together well, and cook the rice.
16
Once it has turned to the warming setting, open the lid and top with the seafood.
17
Quickly stir-fry the red bell pepper.
18
Cut the lemon into thin wedges.
19
Let sit for 15 minutes, open the lid, transfer the seafood to a dish and mix together.
20
Put a large amount of rice on a plate and top with the seafood, red bell peppers, and lemon wedges.
21
Adjust the paprika powder to taste.
22
It's also delicious with just turmeric.
23
(I usually add 2 teaspoons.)

825

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 Jumbo shrimp, 1 Squid, 150 grams Manila clams, 2 tbsp White wine, and more.

Yes, Easy Paella In a Rice Cooker falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Paella In a Rice Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions