Spanish Paella

Cook Time 15 minutes

Servings 4


1 tbsp olive oil

1 onion, finely chopped

1 small red capsicum, finely diced

1 large ripe tomato, peeled, deseeded and chopped

3 garlic cloves, chopped 

1 tsp smoked paprika

Pinch of saffron

1 bay leaf

2 chicken thighs, cut into 4 pieces 

2 good-quality chorizo sausages, cut into 1 cm-thick rounds

200 long-grain rice, washed three times

500ml chicken stock

4 green prawns, peeled and deveined and butterflied

To serve  

chopped flat-leaf parsley, to serve

Juice ½ lemon 

Salt and pepper


Select the ‘stir fry’ program and add the oil, onion, capsicum, tomato and garlic. Cook for 5 - 8 minutes stirring regularly to soften. 

Add the paprika, saffron, bay leaf, chicken and chorizo and coat in the onion mixture then add the rice, salt and pepper and chicken stock. Close and fully lock the lid. Select the ‘rice’ program and turn the control knob for 8 minutes. Press ‘start’.

When the time is up, press the steam release button to fully release the pressure before opening the lid. Place the prawns on top of the cooked rice and close the lid. 

Let prawns naturally steam with the residual heat for a further 3 - 4 minutes. 

Squeeze over lemon and sprinkle with parsley.   


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