Again looking for inspiration recipes curry flavored paella cooked on an electric griddle that are appetizing? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious curry flavored paella cooked on an electric griddle should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of curry flavored paella cooked on an electric griddle, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare curry flavored paella cooked on an electric griddle good home, because as long as you know the trick, this dish is can be treat special

Ingredients and seasonings required in make

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

Stir in chocolate chips and nuts. Then cool for about ten minutes and carefully apply a very thin coat of oil to the griddle wiping it free of any large oil drops. Fire it back up and allow it to cook again until the oil has completely burned off and the smoke has ceased and you should be good to go. Heat the griddle pan for a few minutes or until a droplet of water 'dances' on there when flicked on.

How 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.
9. Done and ready to serve!

Rub a little oil (any cooking oil) over the chicken or spritz it with cooking spray. At this point you can also add salt, pepper, or any dried herbs or ground spices you want. Mexican Street Corn in a Skillet Perfect for celebrating Cinco de Mayo or spicing up your backyard cookout, our recipe takes Mexican street corn off the cob and into the skillet. You'll enjoy all the flavors of this traditional favorite without getting corn stuck in your teeth or making a mess of your hipster beard. Bring heat down to medium and simmer for a further ten minutes.

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