Name: Slow cooker paella
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: Serves 4-6
Cuisine: Spanish
Ingredients: 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)

Slow cooker paella

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

2 hr 35 min total 15 min prep 2 hr 20 min cook Serves 4-6 517 cal

Instructions

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1 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.
2 Add the peas and prawns and cook for 30 mins more. Check the rice is tender; if not, cook for another 15-30 mins.
3 Scatter over the parsley and serve with lemon wedges and crusty bread, if you like.