Slow cooker prawn and chorizo paella

Name: Slow cooker prawn and chorizo paella
Total time: 2 h 30 min
Yield: Serves 4
Ingredients: 125g chorizo, diced; 800ml vegetable or chicken stock; 1 onion, finely chopped; 1 stalk celery, finely diced; 5 cloves garlic, crushed; 2 tbsp extra-virgin olive oil; 125ml white wine; 200g tomatoes or cherry tomatoes, diced or quartered; 200g orzo; 400g raw peeled king prawns; a handful flat-leaf parsley, finely chopped; 1 lemon, wedged to serve

Preparation and cooking time
- Total time2 hrs and 30 mins
Easy
Serves 4

Ingredients

125g chorizo, diced
800ml vegetable or chicken stock
1 onion, finely chopped
1 stalk celery, finely diced
5 cloves garlic, crushed
2 tbsp extra-virgin olive oil
125ml white wine
200g tomatoes or cherry tomatoes, diced or quartered
200g orzo
400g raw peeled king prawns
a handful flat-leaf parsley, finely chopped
1 lemon, wedged to serve

Method

STEP 1
Heat the slow cooker to high. Put in the first eight ingredients, stir, then cook for 2 hours.
STEP 2
Stir in the pasta and scatter the prawns over the top. Cook for 20-25 minutes or until the pasta is tender and the prawns are pink.
STEP 3
Stir in the chopped parsley with some seasoning and spoon into bowls. Serve with lemon wedges for squeezing over.