Wok & ROLL

These classic dishes are perfect for the rice cooker

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Rice cooker paella

MACHINE LARGE (10-CUP/1.7 KG) RICE COOKER SERVES 8

¼ cup (60ml) extra virgin olive oil

2 boneless, skinless chicken thighs, trimmed of fat, cut into 1.9cm pieces

1 medium onion, chopped

2 garlic cloves, peeled

1 medium red capsicum, seeded, cut into strips, then halved crosswise

1 cup (180g) tomatoes, seeded, chopped

55g smoked garlicky sausage (eg Spanish chorizo), sliced 8mm thick

4 calamari, cleaned, bodies cut into 8mm-wide rings, each set of tentacles halved

3 cups (540g) medium-grain white rice (not Japanese-style)

5 cups (1.2 litres) water

2 teaspoons salt

1 ½ teaspoon freshly ground black pepper

½ teaspoon saffron threads

1 cup (100g) green beans, ends trimmed, cut into 3.8cm lengths

½ cup (65g) small scallops

8 medium or large shrimp, shelled (tails left on), deveined

½ cup (65g) frozen peas

8 small clams, washed in cold water

1 In a small, nonstick, cast-iron frying pan, heat 1 tablespoon of the olive oil over medium-high heat. When hot, add chicken and cook, stirring, for 5 to 7 minutes or until just cooked through. Remove frying pan from heat.