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Slow cooker prawn and chorizo paella

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

2 hours 30 minutes
serves 4
Easy

Centuries ago Sardinia was occupied by the Spanish and as a result the island is famous for its paella, albeit with an Italian twist (orzo or fregola is used instead of rice)

By Sarah Cook

June 25, 2020 at 11:19 am

Try this slow cooker paella recipe then check out our classic paella and our vegan paella. In Sardinian paella the rice is replaced by fregola – a tiny dried pasta that looks like giant couscous. Fregola can be quite hard to get hold of so we’ve used orzo, though any tiny pasta shape will work.

We’ve used a slow cooker to make this recipe, try more summer slow-cooker ideas here.

Ingredients

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