The Spaniards irrevocably changed Filipino cuisine, and one of the more well-known dishes that we inherited from Spain is the paella, originally from the Valencian region in Spain. The paella we know and love fits the Filipino tastebud, compared to its authentic Spanish counterpart, but you'll find the flavors you associate with local paella in this rice cooker paella: savory and rich.
Tomatoes cut through the richness of the dish, lending a slight fruitiness; while the chorizo adds more flavor and spice to the paella. Despite the ease of this dish, the flavor and complexity you associate with paella will still remain.
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1 bay leaf
- 1 can diced tomato, with liquid
- 5 cups low-sodium vegetable or chicken broth
- 1 pack paella mix
- 3 cups short-grain rice
- 1 can chorizo sausage
- ½ cup frozen peas, defrosted
- 10 pieces black olives, sliced
- salt and pepper, to taste
- freshly chopped parsley, for garnish
Prepare all the ingredients, and heat the broth until boiling.
Combine all the ingredients in the rice cooker except for parsley. Cook for about 35 mins or until soft and fluffy.
Garnish with chopped parsley and serve immediately.