Log in Join

Slow cooker paella

  • 1review
  • 70saves
  • 3hr25min

About this recipe: This lovely paella is traditional and packed with flavour. Originating from Spain, this incredible dish is enjoyed all over the world and especially by us on the south coast where we can get all the ingredients nice and fresh.

Barb

Ingredients
Serves: 6 

  • 6 tablespoons olive oil
  • 55g smoked streaky bacon
  • 170g chorizo, sliced
  • 1 onion, finely sliced
  • 3 cloves garlic, minced
  • 1 red pepper, seeded and sliced
  • 1.5L chicken stock
  • 2 pinches saffron
  • 1 (400g) tin chopped tomatoes, drained
  • salt and pepper, to taste
  • 900g boneless skinless chicken thighs
  • 500g paella rice
  • 450g raw unpeeled king prawns, deveined and legs removed
  • 450g fresh mussels
  • 225g garden peas
  • 1 tablespoon chopped spring onion
  • juice of 1/2 lemon
  • 1 bunch fresh flat leaf parsley, chopped

Method
Prep:25min  ›  Cook:3hr  ›  Ready in:3hr25min 

  1. Preheat the slow cooker to the auto or low setting. Heat the oil in a large frying pan and add the bacon and chorizo. Cook and stir for 5 to 6 minutes then add the onion, garlic and pepper. Increase the heat and add the stock, saffron and chopped tomatoes, bring to a simmer. Season generously and transfer to the slow cooker.
  2. In the same pan, increase the heat and add the chicken thighs. Cook for 6 to 7 minutes to brown on all sides and transfer to the slow cooker. Add the rice to the frying pan to warm for a minute or two then transfer to the slow cooker. Cover and cook on auto or low for 2 to 3 hours until the chicken thighs are no longer pink in the centre.
  3. After 2 to 3 hours cooking, top up with a little extra water if needed then add the prawns and mussels along with the peas and spring onions. Season. Cover and continue to cook for another 30 to 40 minutes until the mussels open and the prawns are pink. Discard any mussels which do not open.
  4. To serve, squeeze the juice of 1/2 lemon over, then spoon into bowls and garnish with chopped flat leaf parsley.

Tip

For the mussels, scrub and remove the beard. Tap the mussels gently to check to see if they will close. If they do not close when tapped, discard. Discard any that do not open after cooking.

Similar recipes

Reviews (1)

rafiki
by
0

Personally, I hate picking prawns and mussels out of the paella whilst red hot and having to extract the meat. So I pre-cook them both (steamer) and add them in about half an hour before the end. I also use chicken breasts instead of thighs. - 25 Nov 2014

Write a review

Click on stars to rate

More collections