Ingredients
¼ cup extra virgin olive oil
1 medium onion, diced
½ of a red bell pepper, diced
½ of a green bell pepper, diced
4 garlic cloves, minced
3 roma tomatoes, finely diced
1 bay leaf
1 tsp paprika, sweet or smoked
1 pinch saffron threads
Kosher salt and pepper, to taste
¼ cup white wine
4 boneless, skinless, chicken thighs, cut into bite size pieces
¼ cup flat leaf parsley chopped, divided
2 cups arborio rice
5 cups chicken broth
¼ lb (113g) fresh chorizo, casings removed
½ lb (227g) shrimp or prawns, peeled and deveined, tail on
½ lb (227g) mussels, scrubbed and debearded
½ lb (227g) calamari rings
Lemons, sliced, to serve
Preparation
Pot
Place Pot over Cooker and touch the SEAFOOD button. Touch the - / + to adjust desired temperature. Add olive oil, once heated. Add onion, bell peppers, garlic and cook until onion is translucent and fragrant. Add chopped tomatoes, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Add more salt if needed.
Add chicken pieces, 2 tbsp chopped parsley and rice to the pot. Cook for 1 minute.
Pour broth slowly all around the pot, use spatula to spread the rice into an even layer. Do not stir after.
Bring mixture to a boil. Reduce temperature to 140°C by touching the – button to desired temperature. Lift pot up and gently shake back and forth just once or twice during cooking. Do not stir the rice to form a crispy bottom crust.
Cook for about 15-20 minutes uncovered. Adjust timer as needed. Nestle the shrimp, mussels, and calamari into the rice mixture, cook for about 2 more minutes.
Turn off heat, cover with lid. Place a kitchen towel over the lid and rest for 10-12 minutes until liquid is absorbed and rice is soft.
Garnish with fresh parsley and lemon slices. Serve warm.