Curry Flavored Paella Cooked on an Electric Griddle
Curry Flavored Paella Cooked on an Electric Griddle

Curry Flavored Paella Cooked on an Electric Griddle - Loved ones warmth and closeness might be obtained in straightforward strategies. 1 of them is cooking and serving food for the household. As a housewife, of course you don't want to miss a meal together right? Cuisine can also be the key to a pleased family members, numerous really feel homesick simply because their cooking has been found elsewhere.

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Curry Flavored Paella Cooked on an Electric Griddle is one of the most popular of current trending foods in the world. It's easy, it's fast, it tastes yummy. It is appreciated by millions daily. Curry Flavored Paella Cooked on an Electric Griddle is something that I've loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have curry flavored paella cooked on an electric griddle using 12 ingredients and 8 steps. Here is how you cook it.

Composition needed to make Curry Flavored Paella Cooked on an Electric Griddle:

  1. 360 ml Uncooked white rice
  2. 1 packet combined Mushrooms (shimeji, king oyster, etc. of your choice)
  3. 50 grams Precooked baby scallops
  4. 50 grams Small shrimp
  5. 1/2 Onions (finely chopped)
  6. 1/2 Carrot (finely chopped)
  7. 1/4 each Red and yellow bell peppers
  8. 4 to 5 Green beans
  9. 1 Olive oil
  10. 1 to 2 teaspoons Curry powder
  11. 400 ml Water
  12. 1 Salt, pepper

Directions to serve Curry Flavored Paella Cooked on an Electric Griddle:

  1. Put the finely chopped onion in a heatproof container, and microwave for 1.5 minutes at 500 W.
  2. Julienne the bell peppers thinly. Cut the mushrooms up roughly. Slice the green beans into thirds. Cut up the chicken into bite-sized pieces, and sprinkle with salt.
  3. Heat the electric griddle at a high setting. Spread with oil, add the carrot and the onion from Step 1.
  4. When the carrot and onion are cooked, add the rice and sauté until the grains are translucent.
  5. Add the curry powder and stir it all together. Add the remaining vegetables, mushrooms, shrimp and baby scallops and distribute them on the rice evenly.
  6. Season with salt and pepper, and drizzle on the olive oil.
  7. Add the water, cover and cook over high heat for 20 minutes. When the moisture is gone, turn the heat down to low and steam-cook for 10 minutes or so.

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