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Seafood Paella
COSORI ORIGINAL
5 Min
Prep Time
1 Hr
Cook Time
3-4
Servings
Ingredients
Salmon Salad:
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2 teaspoons extra-virgin olive oil
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1½ tablespoons cornstarch
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½ tablespoon sesame oil
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1 teaspoon kosher salt
Hummus
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½ tablespoon garlic, minced
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½ yellow onion, small diced
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1 teaspoon kosher salt, plus more to taste
Items Needed:
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¼ teaspoon saffron or ½ teaspoon turmeric
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1 teaspoon paprika
Items Needed
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½ cup tomatoes, diced
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1 cup plus 2 tablespoons chicken broth
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2 bay leaves
Bananas Foster Topping:
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1 cup medium grain white rice, rinsed and drained
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½ cup frozen green peas
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7 large shrimps (31/35 size), peeled and deveined
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8 clams
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7 mussels
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Parsley, chopped, for garnish
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1 lemon, sliced into wedges, for serving
Items Needed:
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Small stock pot with lid
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Small stock pot with lid
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2 sheets frozen puff pastry, thawed
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1 egg, beaten
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½ tablespoon flaky salt, for garnish
Items Needed
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4 ramekins (8–10 ounces each)
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Rolling pin
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Pastry brush
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1 tablespoon flat leaf parsley, chopped
Cilantro Lime Crema:
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1 cup medium grain white rice, rinsed and drained
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1/4 cup feta cheese, crumbled
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½ cup frozen green peas
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7 large shrimps (31/35 size), peeled and deveined
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1 teaspoon kosher salt
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¼ cup olive oil
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8 clams
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7 mussels
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Parsley, chopped, for garnish
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1 lemon, sliced into wedges, for serving
Items Needed
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Small stock pot with lid
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Whipped cream, for serving
Items Needed:
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Small stock pot with lid
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1 lemon, juiced
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Salt, to taste
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2 cups corned beef, medium diced or shredded
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Kosher salt, to taste
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2 sheets frozen puff pastry, thawed
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1 egg, beaten
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½ tablespoon flaky salt, for garnish
Items Needed:
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4 ramekins (8–10 ounces each)
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Rolling pin
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Pastry brush
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1 tablespoon flat leaf parsley, chopped
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1 lemon, zested and juiced
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½ teaspoon baking soda
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½ cup heavy whipping cream
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¼ cup chicken stock
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1/3 cup Parmesan cheese, grated
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1 tablespoon flat leaf parsley, chopped
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2 cups mozzarella, shredded
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1 teaspoon Italian seasoning
equipment used
Directions
STEP 1
Set Mode to Sauté on the COSORI Rice Cooker, adjust time to 20 minutes, then tap Start.
STEP 2
Add the oil to the pot, then add the garlic and onions and cook until aromatic.
STEP 3
Add the salt, saffron or turmeric, paprika, tomatoes, and chicken broth into the pot and bring to a simmer.
STEP 4
Add in the bay leaves and rice, then mix to combine. Tap Cancel when done.
STEP 5
Select the White Rice function, set to Med/Short, then tap Start.
STEP 6
Open the lid when 8 minutes remain on the timer and mix in the frozen peas, then add the shrimp on top and close the lid to continue cooking.
STEP 7
Allow the cooked paella to rest for 5 minutes when done before opening the lid.
STEP 8
Place the clams and mussels into a small stock pot and cover with a lid. Heat the pot over medium-high heat for 8 minutes, then remove the pot from heat.
STEP 9
Fluff the paella and transfer onto a large serving dish or paella platter.
STEP 10
Add the shellfish on top of the rice in concentric rings. Press the clams and mussels halfway into the rice.
STEP 11
Garnish with chopped parsley, then serve with lemon wedges.
STEP 12
Set temperature to 375°F and time to 9 minutes, then press Start/Pause.
STEP 13
Remove the mini pot pies when done, then serve.
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