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Slow cooker paella

A serving of slow cooker paella on a plate

Slow cooker paella

Name: Slow cooker paella
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: Serves 4-6
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 4 skinless, boneless chicken thighs thickly sliced; 240g chorizo ring, sliced; 1 onion sliced; 2 garlic cloves crushed; 1 tbsp sweet smoked paprika; pinch of saffron (optional); 150ml white wine; 300g paella rice; 400g can chopped tomatoes; 400ml chicken stock; 150g frozen peas; 200g fresh or frozen raw king prawns peeled; ½ small bunch of parsley finely chopped; lemon wedges and crusty bread, to serve (optional)

Esther Clark

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Serves 4-6

Easy

Prep: 15 mins

Cook: 2 hrs and 20 mins

A star rating of 3.5 out of 5.35 ratingsRate

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Make our version of paella in a slow cooker with smoky chorizo, chicken and prawns. Serve with crusty bread and a glass of white wine

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
4 skinless, boneless chicken thighs

thickly sliced
240g chorizo

ring, sliced
1 onion

sliced
2 garlic cloves

crushed
1 tbsp sweet smoked paprika
pinch of saffron

(optional)
150ml white wine
300g paella rice
400g can chopped tomatoes
400ml chicken stock
150g frozen peas
200g fresh or frozen raw king prawns

peeled
½ small bunch of parsley

finely chopped
lemon

wedges and crusty bread, to serve (optional)

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Nutrition: Per serving (6)

kcal517
fat21g
saturates6g
carbs46g
sugars7g
fibre5g
protein31g
salt2g

Method

step 1

Set the slow cooker to high. Heat the oil in a frying pan over a medium heat and fry the chicken and chorizo for 7-10 mins until golden. Transfer to the slow cooker using tongs. Add the onion to the pan and fry for 5-7 mins, or until just softened. Stir in the garlic, paprika and saffron, if using, and cook for 2 mins. Add your rice. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the tomatoes and stock. Season. Cover and cook for 1½ hrs.
step 2

Add the peas and prawns and cook for 30 mins more. Check the rice is tender; if not, cook for another 15-30 mins.
step 3

Scatter over the parsley and serve with lemon wedges and crusty bread, if you like.

Recipe from Good Food magazine, September 2020

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A star rating of 3.5 out of 5.35 ratings

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