Rice Cooker: Paella Valenciana

Photo Credits: m.facebook.com/kitchenseventyone


  • 1 1/2 c. fragrant rice
  • 1/2 c. malagkit rice
  • 150 g. pork
  • 2 pieces chicken thighs
  • 1 cup tahong meat, blanched
  • 1 cups seafood cocktail
  • 12 pieces prawns, shelled, blanched
  • 1/2 cup green peas
  • 1 piece medium size bell pepper, cut into strips
  • 6 pieces crab sticks, cut into two
  • 2 pieces itlog na maalat or hard boiled eggs, cut into wedges
  • 1 piece large size roasted bell pepper, peeled, chopped
  • 1 piece chorizo, sliced diagonally
  • 1/2 head garlic, chopped
  • 1 medium size onion, chopped
  • 1 cup tomato sauce
  • 1 tsp. paprika powder
  • 1/4 tsp saffron
  • 1/2 cup cooking oil
  • salt and pepper


  1. Cut pork and chicken into serving pieces.
  2. Rub chicken and pork with a dash of paprika salt and pepper and let stand for 10-15 minutes.
  3. In a wok heat oil, brown chicken and pork on all side, set aside.
  4. Fry chorizo until it start to sizzle, set aside.
  5. Sauté garlic and onion, add tomato sauce, roasted bell pepper and 1/2 c. water, add salt and pepper to taste, stir cook until most of the liquid has evaporated and turn into an oily thick sauce. Add 1 c. water let boil, add rice, saffron and remaining paprika, stir until rice is coated and infused with the sauce and tinted with bright orange. Add pork, chicken and chorizo, stir cook for another 2-3 minutes
  6. Transfer rice to rice cooker, add enough water. Cook until button pop up. Now stir in green peas and seafood cocktail on the half cooked rice.
  7. Place on top tahong, prawns, crab stick and bell pepper.
  8. Cover and leaving the rice to finish cooking in the steam for 10 to 15 minutes.
  9. Transfer paella in a platter arrange meat and seafood on top, garnish with wedges of itlog na maalat or hard boiled eggs.

Credits to: overseaspinoycooking.com