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King Kooker® Wok Paella

Try Paella in a Wok!  Use our King Kooker® Wok Packages and King Kooker® Woks to Cook New and Exciting Rice Dishes!



  • 4 cups of rice, uncooked
  • 2 quarts of chicken broth
  • 1 diced red bell pepper
  • 1 diced jalapeno
  • 1 diced tomato
  • 6-8 cloves of garlic
  • 1 pinch of saffron
  • 2 finely diced onions
  • 1 lb. of peeled raw shrimp
  • 2 Lbs. of cubed uncooked chicken
  • 1 Lb. of chorizo, sliced into 1/4″ slices
  • 2 TSP of oregano
  • 2 bay leaves
  • 1/2 bunch flat leaf parsley, chopped
  • Zest of 1 lemon
  • 1 TBSP of King Kooker® Louisiana Sweet and Spicy Seasoning
  • 1/2 cup frozen green peas
  • 1/2 cup vegetable or peanut oil blend


  • Add 1/4 cup cooking oil to the wok.
  • Light the cooker and set to a medium or low flame.
  • Add chicken and sauté to brown it.  If chicken seems to brown too quickly, turn the cooker output down to lower the flame.
  • Add the sliced chorizo to the pan with the chicken, and cook to brown it.
  • Once both meats are browned off, remove them from the wok with a cooking utensil, leaving the liquid in the wok.
  • Add the onions, jalapenos, and garlic to the wok.
  • Cook the veggies to soften for a few minutes.  Then add the bell pepper to the mixture and sauté until it is softened.
  • Add another 1/4 cup of cooking oil  to the wok, and then add the diced tomato.
  • Stir ingredients in the wok together constantly to prevent sticking.  Lower the flame if necessary.
  • Once all veggies are cooked, stir the parsley and oregano into to the mixture.
  • Pour in the uncooked rice and stir thoroughly while simmering.
  • Add the chicken and chorizo back into the mixture and stir.
  • Add the chicken broth and King Kooker® Louisiana Sweet and Spicy Rub, and stir into the mixture.
  • Stir in the saffron, shrimp tails, crawfish tails, and peas.  Simmer, stirring continuously.
  • Add the lemon zest.  Continue to simmer and stir on a low heat until the liquid is almost absorbed into the rice mixture.
  • Turn the cooker to the lowest heat possible.
  • Carefully cover the wok with either a lid or aluminum foil, and allow the mixture to set for a few more minutes, until all of the water has been absorbed into the mixture.  This requires constant monitoring to prevent burning or scorching.
  • Lift the lid and check the mixture occasionally to make sure it is not sticking to the wok  by scraping the mixture from the bottom of the wok with a utensil.
  • When the mixture begins to stick together and develops a sort of a crust, turn off the cooker.
  • Un-foil the Paella, and serve and enjoy!!! 😊

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