16
Paella
This version of the traditional Spanish dish is
sure to please any crowd.
Setting: Brown/Sauté
Makes 4 to 6 servings
1 teaspoon olive oil
4 bone-in chicken thighs, skin-on and
trimmed of any excess fat
1¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black
pepper, divided
6 ounces Spanish chorizo (2 links)
cut into ¼-inch slices
2 garlic cloves, peeled and finely
chopped
1 small onion, peeled and finely
chopped
¼ teaspoon smoked paprika
1 sprig fresh oregano
1 can (14.5 ounces) diced tomatoes,
drained
1¼ cups Bomba rice*
3 cups chicken broth, low sodium,
room temperature
large pinch saffron
½ pound shrimp (about 20 small
shrimp), rinsed, peeled and deveined
6 littleneck clams
¼ cup chopped Italian parsley
½ cup peas, fresh or frozen
¾ teaspoon fresh lemon juice
lemon wedges for serving
1. Put the oil in the cooking pot of the
Multicooker set to Brown/Sauté at 400°F.
2. Season the chicken on both sides with ½
teaspoon of salt and ¼ teaspoon of
pepper. Once unit has preheated, brown
the chicken, skin side down first, about 6
minutes per side. Remove and reserve.
Carefully remove the cooking pot from the
base and pour out excess grease into a
heatproof container.
3. Add the chorizo and brown on both sides.
Add the garlic, onion, paprika, oregano
and ¼ teaspoon salt. Sauté until
vegetables are softened and lightly
browned, about 2 to 3 minutes.
4. Add the tomatoes into the pot and cook,
stirring occasionally, until tomatoes have
reduced and slightly caramelized, about 3
to 4 minutes.
5. Add the rice to the unit and stir to coat
with tomato mixture. Add the broth and
saffron and stir together well. Cover and
reduce the temperature to 300°F. Simmer
for 10 minutes.
6. Add the chicken pieces to the cooking pot
by nestling them in the rice; simmer,
covered for an additional 12 to 15
minutes.
7. While chicken is simmering, season shrimp
with remaining salt and pepper. Add to
unit with the clams and simmer, covered,
for an additional 8 to 12 minutes, until
clamshells have opened.
8. Stir in the parsley, peas and lemon juice.
9. Serve immediately with lemon wedges on
the side.
*Bomba rice is a Spanish-style rice
specific for paella. It can be found in
specialty or gourmet stores, or possibly in
the international section of many large
grocery stores. If you cannot find it,
Arborio rice can be used in its place.
Nutritional information per serving
(based on 6 servings):
Calories 512 (40% from fat) • carb. 41g • pro. 35g
• fat 23g • sat. fat 7g • chol. 137mg • sod. 1409mg
• calc. 73mg • fiber 3g
Pot Roast
This simple yet hearty dish will keep you
warm when the weather is cold.
Setting: Slow Cook
Makes about 4 to 6 servings
1 medium onion, peeled and sliced
1 leek, root end trimmed, washed well
and sliced
1 carrot, peeled and sliced
1 celery stalk, sliced
1 medium turnip (about 7 ounces)
cut in half and then into wedges
¾ cup beef broth
1 tablespoon red wine vinegar
