Sardinian prawn and chorizo paella

Slow cooker prawn and chorizo paella

  • 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)

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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.

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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.

Head here for more paella recipes

Vegan Paella Recipe

Nutritional Information

  • Kcals 449
  • Fat 17.1g
  • Saturates 4.7g
  • Carbs 41.5g
  • Sugars 7.2g
  • Fibre 4.5g
  • Protein 25.1g
  • Salt 2.7g
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