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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, curry flavored paella cooked on an electric griddle. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Curry Flavored Paella Cooked on an Electric Griddle is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Curry Flavored Paella Cooked on an Electric Griddle is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this 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.

The ingredients needed to make Curry Flavored Paella Cooked on an Electric Griddle:
  1. Get 360 ml Uncooked white rice
  2. Make ready 1 packet combined Mushrooms (shimeji, king oyster, etc. of your choice)
  3. Take 50 grams Precooked baby scallops
  4. Prepare 50 grams Small shrimp
  5. Get 1/2 Onions (finely chopped)
  6. Get 1/2 Carrot (finely chopped)
  7. Get 1/4 each Red and yellow bell peppers
  8. Get 4 to 5 Green beans
  9. Make ready 1 Olive oil
  10. Make ready 1 to 2 teaspoons Curry powder
  11. Take 400 ml Water
  12. Take 1 Salt, pepper
Instructions to make 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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