Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, crockpot paella. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Crockpot Paella is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Crockpot Paella is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook crockpot paella using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crockpot Paella:
- Prepare 4-6 tablespoons olive oil
- Get 60 g smoked streaky bacon
- Take 175 g Chorizo sausage sliced
- Make ready 3 minced cloves garlic
- Make ready 1 onion thinly sliced
- Take 1 red pepper, seeded and sliced
- Take 1 1/2 L chicken stock
- Prepare 2 pinches saffron
- Make ready 400 g tin of chopped tomatoes drained
- Take to taste Salt and pepper
- Get 900 g boneless skinless chicken thighs or breasts
- Prepare 500 g Paella rice, or basmati rice
- Get 450 g raw unpeeled king prawns de-veined with legs removed
- Take 450 g mussels
- Get 225 g fresh (or canned) garden peas
- Take 1 tablespoon chopped spring onion
- Make ready Juice of half a lemon
- Prepare 1 bunch flat leaf parsley chopped
Instructions to make Crockpot Paella:
- 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
- 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.
- 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.
- To serve, squeeze the juice of half a lemon over and spoon into bowls and garnish with the chopped flat leaf parsley
- 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
So that’s going to wrap this up with this special food crockpot paella recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
