Home
Recipes
One pots
Slow cooker prawn and chorizo paella

Sardinian prawn and chorizo paella

Slow cooker prawn and chorizo paella

Name: Slow cooker prawn and chorizo paella
Total time: 2 h 30 min
Yield: Serves 4
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

Sarah Cook

Published: June 25, 2020 at 11:19 AM

Save recipe

Serves 4

Easy

Total time: 2 hrs and 30 mins

A star rating of 3.6 out of 5.3 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

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

Skip to ingredients

Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal449

low
fat17.1g
saturates4.7g
carbs41.5g
sugars7.2g
fibre4.5g
protein25.1g
salt2.7g

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

Authors

Sarah Cook

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.3 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue