Slow-cooker paella recipe
Created by The Tesco Recipes team
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
Each serving contains
- Energy
- 3260kJ 774.0kcal
- Fat
- 20g
- Saturates
- 6g
- Salt
- 3.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 115.3gProtein 28.7gFibre 7.3g
Method
- Put the chorizo, onion, garlic, smoked paprika and oil in a 6.5ltr slow-cooker and cook for 30 mins on high.
- Add the rice, tomatoes, chicken stock and saffron, if using, and cook for 1 hr.
- Stir in the fine beans, olives and cooked seafood, close the lid and continue to cook for 30 mins, until tender and piping hot.
- 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.
