Slow Cooker Paella with Chicken, Chorizo and Shrimp
This no hassle one-pot dish will be ready when you come in from work, giving you’re the taste of the Mediterranean in the comfort of your home.
Generous pinch saffron strands
960ml hot chicken or fish stock (or broth)
2 tbsp olive oil
1 spicy chorizo ring, chopped (approx. 200g)
1 large yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
100g green beans, sliced (optional – leave out if using peas)
250g long grain rice
5 chicken thighs, skinless and boneless, diced
240g diced tomatoes fresh or canned
2 tsp smoked paprika
1 tsp salt
1 tsp ground black pepper
2 bay leaves (optional)
960ml chicken stock
12 large raw shrimp with shells or peeled
130g frozen peas if not using green beans
Salt and pepper to season
Lemon juice, to taste
3 tbsp fresh parsley, chopped
Lemon wedges, to serve
Add the saffron strands to the hot chicken (or fish) stock, stir and leave them to infuse.
If your slow cooker allows for sear and stew, add the oil and heat. Add the chorizo, onion and peppers sauté, stirring, until the chorizo starts to release some of its spicy oil and vegetables soften. Alternatively, do this in a pan and transfer to the slow cooker.
Add minced garlic and the rice and stir to combine. If you are using green beans, then add these now.
Stir in the chicken, tomatoes, seasoning and stock—cover and cook on the high setting for 90 minutes.
Remove the lid and add the shrimp and frozen peas (if used as an alternative to the green beans). Push the shrimp into the paella, cover and cook for a further 20-30 minutes or until the rice is cooked to your liking.
Remove and discard the bay leaves and check the seasoning, adding salt and pepper as needed. Stir in lemon juice and chopped parsley.
Turn onto a platter, serve with lemon wedges – enjoy!
Recipe credit: Supergolden Bakes