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.
Advertisement
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.
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
