Olive Magazine
Sardinian prawn and chorizo paella

Slow cooker prawn and chorizo paella

Published: June 25, 2020 at 11:19 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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)

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal449
fat17.1g
saturates4.7g
carbs41.5g
sugars7.2g
fibre4.5g
protein25.1g
salt2.7g
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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.

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

Ingredients

  • 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

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.

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