Try this slow cooker paella recipe then check out our classic paella, chorizo risotto and 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.

Energy-efficient and reliable, a slow cooker is the must-have appliance for batch cooking. Read our tried-and-tested reviews of the best slow cookers.

Slow cooker paella recipe


  • 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


  • 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.



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A star rating of 3.6 out of 5.3 ratings