Prep Time
10 minutes
Cook Time
50 minutes


  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 shallot, diced
  • 1 red bell pepper, diced
  • 2 roma tomatoes, diced
  • 1⁄2 cup parsley, chopped stems and leaves divided
  • 2 bay leaves, crushed
  • 1 tsp paprika
  • 1 pinch saffron
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups white rice
  • 2 1⁄2 cups chicken broth
  • 1⁄2 lb shrimp, peeled and deveined
  • 1⁄2 lb mussels
  • 1 lb clams
  • lemon, quartered for garnish


  1. Preheat your rice cooker using the Sauté-then-Simmer (STS) mode.
  2. Heat olive oil in the cooker until shimmering, then sauté garlic and shallot for about 5 minutes.
  3. Mix in the diced bell pepper, tomato, and chopped parsley stems. Stir and cook until the mixture becomes aromatic.
  4. Add the crushed bay leaves, paprika, saffron, salt, pepper, and white rice. Stir and cook for an additional 5 minutes.
  5. Pour in the chicken broth and add salt to taste. Close the lid and cook until the timer shows 10 minutes remaining in the cooking cycle.
  6. Stir the parsley leaves into the rice mixture, then place the shrimp, mussels, and clams on top.
  7. Close the lid to complete the cooking cycle, then use the KEEP WARM setting for an additional 10 minutes.
  8. Garnish the dish with fresh lemon quarters and serve warm