Slow Cooker Paella

A delicious weekend family pleaser!

Ingredients (serves 4-6)

• 2 tbsp of olive oil
• 4 – 6 skinless, boneless chicken thighs, thickly sliced.
• 120g of chorizo, diced
• 1 onion, sliced
• 2 cloves of garlic, chopped
• 1 tbsp smoked paprika
• Pinch of saffron
• 600ml of stock (I used homemade bone broth)
• 300g paella rice (available in most supermarkets)
• 400g can of chopped tomatoes
• 150g frozen peas
• 130g of prawns
• 1 lemon cut into quarters

To serve (optional) Patatas Bravas

300-400g of potatoes, peeled and chopped into chunks

3 tbsp of salsa brava

2 tbsp of oak smoked alioli

Method

• Heat oil in frying pan over a medium heat and fry the chicken and chorizo for minutes until golden. Transfer to the slow cooker.
• Add onion to the pan and fry for 5-7 mins until softened. Stir in the garlic, paprika, and saffron and cook for a further 2 minutes. Pour in the hot stock and simmer for a few minutes.
• Tip into the slow cooker and add the rice and tomatoes. Season and cover and cook on low for 1.5 hrs
• Meanwhile, if making the Patatas Bravas, heat the oven to 190oC. Steam the potatoes for 10 minutes.
• Tip into a roasting tin and drizzle with olive oil. Roast for approx. 30-40 minutes until golden.
• Add the peas and prawns to the slow cooker and cook for a further 15-30 minutes (less time if using cooked prawns)
• Check the rice is tender, if its not cook for a further 15-30 minutes.
• Assemble the roasted potatoes in a bowl and spoon over the salsa brava and drizzle with the alioli. You can of course make your own sauces but I cheated and bought the jars!
• Serve the paella with a chunk of lemon and a side of Patatas Bravas. Enjoy 🙂

Note: This recipe contains chorizo. This and other other processed meats such as bacon, sausages and ham are now only recommended to be consumed in moderation and no more then once per week. This is due to the links with some cancers and heart disease.