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
Ingreadient
- 2 tbsp olive oil
- 4 skinless, boneless chicken thighs, thickly sliced
- 240g chorizo ring, sliced
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 tbsp sweet smoked paprika
- pinch of saffron (optional)
- 150ml white wine
- 300g paella rice
- 400g can chopped tomatoes
- 400ml chicken stock
- 150g frozen peas
- 200g fresh or frozen raw king prawns, peeled
- ½ small bunch of parsley, finely chopped
- lemon wedges and crusty bread, to serve (optional)
Direction
- Set the slow cooker to high. 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. Add your rice. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the 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.
