SLOW COOKER PAELLA RECIPE
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
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
SLOW COOKER PAELLA
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
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h35m
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- 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. 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. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the rice, tomatoes and stock. Season. Cover and cook for 1½ hrs.
- Add the peas and prawns and cook for 30 mins more. Check the rice is tender; if not, cook for another 15-30 mins.
- Scatter over the parsley and serve with lemon wedges and crusty bread, if you like.
Nutrition Facts : Calories 517 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
SLOW-COOKER PAELLA
This is from a magazine called "All You". It's a simple yet tasty recipe for those who enjoy cooking on the crockpot. Althought the recipe is called Paella I personally think that it's more like a Risotto since the dish turned out to be very moist!
Provided by Prykangel
Categories One Dish Meal
Time 24m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Warm 1 Tbsp vegetable oil in a skillet over medium-high heat and cook sausage until browned, about 5 minutes. Transfer cooked sausage to slow-cooker.
- On th same skillet cook onion, garlic and bell pepper, stirring often, until softened, 3 to 5 minutes. Transfer to slow-cooker.
- Still on the same skillet, add 1 cup chicken broth, turn up the heat to high and bring it to a boil, stirring up browned bits. Pour into slow-cooker.
- Add remaining chicken broth, can diced tomatoes, rice mix and ham to slow-cooker. Add salt if necessary. Stir and cook on low setting until rice is tender, about 4 hours.
- Stir in frozen peas and cook until heated through, about 15 minutes.
- Enjoy!
Nutrition Facts : Calories 307.9, Fat 17.6, SaturatedFat 5.5, Cholesterol 108.6, Sodium 1013.1, Carbohydrate 18.2, Fiber 2.5, Sugar 6.7, Protein 20.7
VEGETABLE PAELLA (CROCK POT)
Make and share this Vegetable Paella (Crock Pot) recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 3 1/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt, and pepper.
- Cover and cook on the LOW heat setting about 4 hours, or until the rice is just tender but the grains are still separate and not mushy; watch closely near the end of the cooking time.
- Stir in the artichokes and thawed vegetables.
- Increase the heat to the HIGH setting and cook, uncovered, 10 minutes longer.
- Serve immediately.
Nutrition Facts : Calories 240.3, Fat 1.3, SaturatedFat 0.3, Sodium 727.4, Carbohydrate 51.1, Fiber 9.8, Sugar 2.6, Protein 10
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