Crockpot Easiest Ever Paella Recipes

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SLOW-COOKER PAELLA



Slow-Cooker Paella image

Check out this easy recipe for the best slow-cooker paella from Delish.com!

Categories     Slow-Cooker Paella     slow cooker dinner     easy dinner     spanish recipe     seafood recipe     quick dinner     shrimp     chorizo     chicken and rice

Time 2h

Yield 6

Number Of Ingredients 17

1 tsp. extra-virgin olive oil
1 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces
1/2 lb. chorizo, sliced
kosher salt
Freshly ground black pepper
1 c. short-grain rice
1 15-oz. can diced tomatoes
1 large onion, chopped
4 cloves garlic, minced
2 tsp. paprika
Pinch of cayenne pepper
2 c. low-sodium chicken broth
1/3 c. dry white wine
1/2 lb. medium shrimp, peeled and deveined
1 1/2 c. frozen peas
Freshly chopped parsley, for garnish
Lemon wedges, for serving

Steps:

  • In a large skillet over medium heat, heat oil. Add chicken to one side and chorizo to the other. Season chicken with salt and pepper and cook until golden, 10 minutes. (Remove chorizo if it's getting too burned.)
  • In a large slow-cooker, add browned chicken-chorizo mixture, rice, tomatoes, onion, garlic, paprika, and cayenne and season with salt and pepper. Pour over chicken broth and white wine, then stir to combine.
  • Cover and cook on high until rice is almost tender, stirring occasionally, 1½ to 2 hours.
  • Remove lid and stir in shrimp and frozen peas. Cover and cook until shrimp is pink and peas warmed through, about 10 minutes more.
  • Garnish with parsley and serve with lemon wedges.

CROCKPOT PAELLA



Crockpot Paella image

No Spanish restaurant needed. Make this yummy Crockpot Paella today and enjoy the rich flavors of the Mediterranean right in your own kitchen!

Provided by Amanda Carlisle MomsWithCrockpots.com

Categories     dinner

Time 6h40m

Number Of Ingredients 14

1 1/2 cups uncooked converted long-grain white rice
1 tablespoons olive oil
1 can (14.5 oz diced tomatoes, undrained)
1 can (14 oz chicken broth)
1/2 pound andouille or Spanish sausage (cut into pieces)
1/2 cup diced onion
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon crushed saffron or 1/8 teaspoon turmeric
1 clove garlic (minced)
6 boneless skinless chicken thighs (about 1 1/4 lb)
1/4 teaspoon paprika
1 cup frozen sweet peas (from 1-lb bag, thawed*)
6 oz deveined shelled cooked medium shrimp (tail shells removed)

Steps:

  • Brown sausage and onion in skillet over medium heat.
  • In 4- to 5-quart slow cooker, mix rice and oil. Stir in tomatoes, broth, sausage, water, salt, saffron and garlic. Arrange chicken thighs in single layer over rice mixture. Sprinkle paprika over top.
  • Cover; cook on Low setting 5 to 6 hours.
  • About 35 minutes before serving, sprinkle thawed peas over chicken mixture. Arrange shrimp over top.
  • Increase heat setting to High; cover and cook 20 to 30 minutes longer or until shrimp are thoroughly heated.

SLOW COOKER PAELLA RECIPE



Slow Cooker Paella Recipe image

Why go out to an expensive restaurant when you can enjoy Crockpot Paella at home. Tender chicken and pork with spicy chorizo and sweet tender shrimp combine for the easiest slow cooker meal that will feed a crowd! Perfect for Sunday Supper, Easter Dinner, New Year's Eve

Provided by Deb Clark

Categories     Lunch or Dinner

Time 2h50m

Number Of Ingredients 18

2 chicken breasts (boneless, skinless)
2-3 chicken thighs (boneless, skinless)
1 pork tenderloin
1 lb. shrimp
4 oz. chorizo
4 cups chicken stock
1 1/2 cup frozen peas
2 cups rice
1 onion (diced)
1 green pepper (seeds removed, diced)
1/2 cup artichokes (drained)
1/2 cup piquillo peppers (drained, diced)
2 tbsp sun-dried tomatoes
pinch saffron threads
2 tbsp olive oil (extra virgin)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

Steps:

  • Combine the salt, pepper and garlic powder. Cut each chicken breast into three pieces and the thighs in half. Season the chicken, slice the pork tenderloin into three-inch pieces.
  • Heat the oil in a large pan of medium/medium-high heat.
  • In batches, brown the chicken and pork on both sides, about three minutes, per side.
  • Transfer the chicken and pork to the crockpot. Add the rice to the pan, cook for three minutes stirring occasionally. Remove and add to the slow cooker.
  • Add sun-dried tomatoes, artichokes, piquillo peppers, broth, sliced chorizo, onion, bell pepper and saffron to the slow cooker. Stir to combine.
  • Cover and cook on high for two hours or until rice is soft. Remove the lid and add the shrimp, nestle them into the paella. Cover and cook for 15 minutes or until the shrimp is pink.
  • Add the frozen peas and stir to combine. The steam from the paella will cook the peas.
  • Check for seasoning - you might need a sprinkle of salt. Topped with minced parsley and serve with lemon wedges. Enjoy!

Nutrition Facts : Calories 729 kcal, Carbohydrate 51 g, Protein 79 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 286 mg, Sodium 1071 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

EASIEST EVER PAELLA



Easiest ever paella image

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 8

1 tbsp olive oil
1 leek or onion, sliced
110g pack chorizo sausage, chopped
1 tsp turmeric
300g long grain rice
1l hot fish or chicken stock
200g frozen pea
400g frozen seafood mix, defrosted

Steps:

  • Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
  • Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

Nutrition Facts : Calories 518 calories, Fat 12 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.29 milligram of sodium

AUTHENTIC PAELLA VALENCIANA



Authentic Paella Valenciana image

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

Provided by Jason Nelson

Categories     World Cuisine Recipes     European     Spanish

Time 2h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
½ (4 pound) whole chicken, cut into 6 pieces
½ (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
½ (10 ounce) package frozen green peas
½ (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
1 pinch dried thyme to taste
1 pinch dried rosemary to taste
4 cups uncooked white rice, or as needed

Steps:

  • Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
  • Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
  • Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

SLOW COOKER PAELLA RECIPE - (4.1/5)



Slow Cooker Paella Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 8

8 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
8 ounces andouille sausage, fully cooked, cut into 1-inch pieces
2 (14.5-ounce) cans reduced sodium chicken broth
1 (14.5-ounce) can diced tomatoes, no salt added
2 (5.6-ounce) packages Spanish rice mix
1 cup frozen loose-pack petite peas
1/2 cup frozen chopped onion
1 cup frozen cooked shrimp, thawed

Steps:

  • In a 4 quart slow cooker, stir together chicken, sausage, chicken broth, undrained tomatoes, rice mix, peas, and onion until thoroughly combined. Cover and cook on high for 2 hours. Stir in shrimp. Cover; cook for 20 to 30 minutes or until shrimp is heated through.

CROCKPOT EASIEST-EVER PAELLA



Crockpot Easiest-Ever Paella image

This truly is an easy version of paella, a dish that can be considerably complicated. Leave it to Sandra Lee to uncomplicate the recipe so that even a tired cook can produce this meal!

Provided by Lorraine of AZ

Categories     Chicken Breast

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces chicken breast halves, boneless and skinless, cut into 1-inch pieces
8 ounces fully cooked andouille sausages, cut into 1-inch pieces
2 (14 ounce) cans reduced-sodium chicken broth (Swanson brand suggested)
1 (14 1/2 ounce) can no salt added diced tomatoes
2 (5 5/8 ounce) packages Spanish rice mix
1 cup frozen loose-pack petite peas (C & W brand suggested)
1/2 cup frozen chopped onions (Ore-Ida brand suggested)
1 cup frozen cooked shrimp, thawed

Steps:

  • In a 4-quart slow-cooker, stir together chicken, sausage, broth, undrained tomatoes, Spanish rice mix, peas, and onions until thoroughly combined.
  • Cover and cook on HI heat for 2 hours. Stir in shrimp. Cover and cook for 20 or 30 minutes or until shrimp are heated through.

Nutrition Facts : Calories 258, Fat 14.9, SaturatedFat 4.9, Cholesterol 46.1, Sodium 673, Carbohydrate 11.7, Fiber 2.5, Sugar 4.6, Protein 19.8

PAELLA



Paella image

I love to make paella! It is such a great dish for parties and can be done just as easily inside as outside. I also love that it teaches so much technique and timing. If you can master paella, there isn't much you can't cook!

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

1/2 Spanish onion, roughly chopped
2 cubanelle peppers, roughly chopped
1 red bell pepper, roughly chopped
1 jalapeño, roughly chopped
5 cloves garlic, smashed
1/2 small bunch cilantro, leaves and tender stems roughly torn
Extra-virgin olive oil
12 large head- and shell-on shrimp or prawns, cleaned
1 pound Morcilla sausage, sliced into rings
1 large vine-ripened tomato, grated on the large holes of a box grater
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
2 cups short-grain rice (preferably Calasparra)
1 cup dry white wine
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 quart chicken stock
Roughly torn cilantro, for serving

Steps:

  • In the bowl of a food processor, pulse the onions and cubanelle and bell peppers to break them down. Pulse in the jalapeño and garlic, then add the cilantro and puree into a coarse mixture. Set the sofrito aside.
  • In two 10-inch paella pans (you can also use a large paella pan, if you like), heat a drizzle of olive oil over medium heat. Add the shrimp and sear on both sides until three-quarters of the way cooked, 3 to 4 minutes total, then transfer to a plate. Add the sausage and cook, turning once, until the casings are crispy, then transfer to a plate. Add the reserved sofrito, the grated tomatoes and a good pinch of salt and cook, stirring occasionally, until any liquid has evaporated and the sofrito begins caramelize.
  • Stir in the tomato paste, then add the rice and toast briefly. Deglaze the pan with the wine. Add the cumin, paprika and reserved sausage, then slowly add half of the stock and stir until the liquid comes to a simmer. Repeat with the remaining stock, then let the paella cook, undisturbed, until the rice is tender or until the liquid is almost gone, about 10 minutes.
  • Meanwhile, remove the shells from the shrimp, leaving the heads intact. When the rice is tender, scatter the shrimp over the top and cook until the liquid has evaporated and the rice is crisp on the bottom, about 5 minutes more. Drizzle with olive oil, top with cilantro and serve.

EASIEST EVER PAELLA



Easiest Ever Paella image

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavor.

Provided by English_Rose

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, sliced
4 ounces chorizo sausage, chopped
1 teaspoon turmeric
11 ounces long grain rice
4 1/4 cups chicken stock
7 ounces frozen peas
14 ounces frozen seafood, mix defrosted

Steps:

  • Heat the oil in a deep frying pan, then soften the onion for 5 mins without browning. Add the chorizo and fry until it releases its oils.
  • Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
  • Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

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EASIEST EVER PAELLA | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
1 tbsp olive oil 1 leek or onion, sliced 110g pack chorizo sausage, chopped 1 tsp turmeric 300g long grain rice 1l hot fish or chicken stock 200g frozen pea
From keeprecipes.com
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Top Asked Questions

How do you cook paella in a slow cooker?
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 Set the slow cooker to low. 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.
How to cook a paella with shrimp?
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.
How to cook rice in a slow cooker with frozen peas?
Directions In a large skillet over medium heat, heat oil. In a large slow-cooker, add browned chicken-chorizo mixture, rice, tomatoes, onion, garlic, paprika, and cayenne and season with salt and pepper. Cover and cook on low until rice is almost tender, stirring occasionally, 1½ to 2 hours. Remove lid and stir in shrimp and frozen peas.
How do you cook chicken and chorizo in a crock pot?
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.

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