Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Slow cooker prawn and chorizo paella
- Preparation and cooking time
- Total time
- Easy
- 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
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.
