Slow Cooker Paella with Chicken, Chorizo and Shrimp
Slow Cooker Paella with tender chicken, chorizo and shrimp. You won’t believe how tasty and this easy paella recipe is – everything cooks in your crock pot with minimal prep!
3oz(100g )green beans, sliced (optional - leave out if using peas)
1 ⅓cups(250g) long grain rice, I used Uncle Ben’s
5chicken thighs, skinless and boneless, diced
1cup(240g) diced tomatoes fresh or canned
2tspsmoked paprika
1tspsalt
1tspground black pepper
2bay leaves(optional)
12large raw shrimp with shells or peeled
1cup(130g) frozen peasif not using green beans
Salt and pepper to season
Lemon juice, to taste
3tbspfresh parsley, chopped
Lemon wedges, to serve
Instructions
Add the saffron strands the hot chicken (or fish) stock, stir and leave them to infuse.
If you slow cooker allows for sear and stew then 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 using 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!