Slow Cooker Paella with Prawns. Decided to see if my Paella recipe could work in the slow cooker, it definitely did! A change from a full dinner on a sunday. Went down a treat, normally add white wine to it but I drank that instead ? (just before anyone mentions it the prawns were fully defrosted before I used them) Happy Sunday everyone
Ingredients:
Chicken thighs- skinless and boneless (600g)
Chicken stock (900ml)
Whole chorizo
Bag of King prawns (mine was 275g)
peas (170g I used but just chuck them in)
2 peppers
2 onions
Short grain rice or paella rice (I used 500g)
Turmeric (1.5 tsp roughly)
Paprika (1.5 tsp)
Garlic salt (1.5 tsp)
Pepper (1.5 tsp)
Saffron (just a small amount sprinkled )
Slow Cooker Paella With Prawns
Method:
I fried the chicken & chorizo on a really high heat for about 3 mins just for some colour so it looked nice but you could probably get away without doing that. Then put chicken, chorizo, stock, chopped up peppers and onions, turmeric, paprika, garlic salt, pepper and saffron in the slow cooker on high for 3 hours.
Than add the rice & leave to cook for 40 minutes I didn’t stir it at all during that time but you could if you wanted to avoid it sticking at all. Keep an eye on it as some slow cooker will cook quicker than others on high. Basically when it’s absorbed nearly all the liquid add the peas & prawns. I did cook my prawns in the earlier used pan simply as I was using raw ones. When I use cooked ones I don’t cook them first just throw them in with the peas & cook for about another 15/20 minutes until the peas are cooked through.
Then devour it & anyone who asks for seconds remove them from your life as only the chef gets seconds. House rules I reckon!!
Hope that makes sense.
Enjoy xx
By Jess Louise