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)


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.



  • 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


  • 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