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Slow-cooker paella recipe

Slow-cooker paella recipe

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Take a journey to Spain with this chorizo and seafood paella that marries both the land and sea. Made in a slow-cooker, this cheat's version of a classic paella means you don't need to stand and stir but still get delicious results. See method

  • Serves 4
  • Takes 2 hrs 10 mins
  • 774 calories / serving

Ingredients

  • 130g pack diced chorizo
  • 1 onion, finely chopped​
  • 2 garlic cloves, finely chopped
  • 1 tsp smoked paprika​
  • 1 tsp olive oil
  • 250g paella rice
  • 400g tin chopped tomatoes
  • 1 reduced-salt chicken stock cube, made up to 200ml pinch of saffron (optional)
  • pinch of saffron (optional)
  • 200g pack fine beans, cut into 2cm pieces
  • 150g green olives​
  • 200g pack cooked seafood selection
  • 1 lemon, ½ juiced, ½ cut into wedges
  • 15g fresh flat-leaf parsley, chopped

Perfect with:

  • Barcelona Hola Rosé
    This crisp, dry rosé cuts through the rich, complex flavours of paella, while the delicate notes of rose blossom, cherry and wild strawberry perfectly balance the earthy spices of saffron and paprika.

Perfect with:

  • Barcelona Hola Rosé
    This crisp, dry rosé cuts through the rich, complex flavours of paella, while the delicate notes of rose blossom, cherry and wild strawberry perfectly balance the earthy spices of saffron and paprika.
Paella rice can always be swapped for risotto rice

Each serving contains

  • Energy

    3260kj
    774kcal     39%

  • Fat

    20g 57%

  • Saturates

    6g 29%

  • Sugars

    8g 9%

  • Salt

    3.9g 65%

of the reference intake
Carbohydrate 115.3g Protein 28.7g Fibre 7.3g

Method

  1. Put the chorizo, onion, garlic, smoked paprika and oil in a 6.5ltr slow-cooker and cook for 30 mins on high.
  2. Add the rice, tomatoes, chicken stock and saffron, if using, and cook for 1 hr.
  3. Stir in the fine beans, olives and cooked seafood, close the lid and continue to cook for 30 mins, until tender and piping hot.
  4. Season with black pepper, then stir in the lemon juice and half the parsley. Divide between plates and scatter with the remaining parsley. Serve with lemon wedges for squeezing over.

Tip: No slowcooker? Heat the oil in a large, lidded, flameproof casserole dish. Add the other ingredients from step 1 and fry for 5 mins until the onion has softened. Continue with the recipe from step 2, but cook at gas 2, 150°C, fan 130°C for 1 hr. Follow the remainder of the recipe (returning to the oven for a further 30 mins as per step 3).

See more Spanish recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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