Slow-cooker paella recipe

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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