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Home Dish Crockpot Paella

Crockpot Paella

Name: How to cook Crockpot Paella - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Keith Vigon

Crockpot Paella

Paella is a fairly simple Spanish dish that is very adaptable with ingredients such as, chicken, shrimp, rabbit, sausage. Use fresh ingredients where possible it will improve the flavour. Saffron is an expensive spice that you only use it sparingly and it is well worth the cost

Ingredient

Food ration :

6 servings

Cooking time :

8 mins

4-6 tablespoons

olive oil

60 g

smoked streaky bacon

175 g

Chorizo sausage sliced

minced cloves garlic

onion thinly sliced

red pepper, seeded and sliced

1 1/2 L

chicken stock

2 pinches

saffron

400 g

tin of chopped tomatoes drained

to taste

Salt and pepper

900 g

boneless skinless chicken thighs or breasts

500 g

Paella rice, or basmati rice

450 g

raw unpeeled king prawns de-veined with legs removed

450 g

mussels

225 g

fresh (or canned) garden peas

1 tablespoon

chopped spring onion

1 bunch

flat leaf parsley chopped

Cooking instructions

* Step 1

Whilst preparing the ingredients turn the crockpot on to low setting. Heat the oil in a large frying pan and add the bacon and Chorizo. Cook for 5 to 6 minutes stirring occasionally then add the onion, garlic, and pepper. Increase the heat and add the stock, saffron and chopped tomatoes, bring to a simmer, season generously and transfer to the crockpot

* Step 2

Add the chicken thighs to the same pan and increase the heat. Cook for 6 to 7 minutes to brown on all sides and transfer to the crockpot. Add the rice to the frying pan and warming it up for a minute or so then transfer it to your crockpot. Cover and cook for about 6 to 8 hours until the chicken is no longer pink in the centre.

* Step 3

After about 5 hours, top up with a little extra water if required then add the shrimp on the mussels along with the peas and spring onions. Season, cover and continue to cook for another 45 minutes until the mussels open and the shrimp becomes pink, discard any muscles which do not open.

* Step 4

To serve, squeeze the juice of half a lemon over and spoon into bowls and garnish with the chopped flat leaf parsley

* Step 5

Make sure that you scrub the mussels well and remove the beard. Tap them gently to see if they will close if they don't close when tapped discard them also discard any that do not open after cooking

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