This recipe for slow cooker prawn and chorizo paella is another one I found when I was searching the Olive magazine website for slow cooker recipes. There's minimal prep, but it's not a recipe that takes hours and hours, and because you're adding ingredients 20 to 25 minutes before the end of the full cooking time...it's best not to go too far away!!
I was fully expecting to be using paella rice for the recipe...but it's not...it's orzo! The following information is given on website:
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). Fregola can be quite hard to get hold of so orzo was used instead for this recipe, though any tiny pasta shape will work.
The end result is delicious...the paella is full of flavour and you get different mouthfuls each time.
Tips
- The consistency is quite soupy, so best to have a spoon on hand. We enjoy some garlic ciabatta on the side to soak up the delicious sauce.
- This slow cooker prawn and chorizo paella recipe is easily adapted if you’re cooking for less or more people.
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How to make this Slow Cooker Prawn and Chorizo Paella
Ingredients
- 125g chorizo, diced
- 800ml vegetable or chicken stock
- 1 onion, finely chopped
- 1 celery stalk, finely diced
- 5 garlic cloves, 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 of flat leaf parsley, finely chopped
- salt and freshly ground black pepper
- 1 lemon, cut into wedges, to serve
Instructions
- Heat the slow cooker to high. Put in the first eight ingredients, stir, then cook for 2 hours.
- Stir in the pasta and scatter the prawns over the top. Cook for 20 to 25 minutes or until the pasta is tender and the prawns are pink.
- Stir in the chopped parsley with some seasoning and spoon into bowls. Serve with lemon wedges for squeezing over.
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Slow Cooker Prawn and Chorizo Paella
Equipment
Ingredients
- 125 g (4.4 oz) chorizo diced
- 800 ml (3.4 cups) vegetable or chicken stock
- 1 onion finely chopped
- 1 celery stalk finely diced
- 5 garlic cloves crushed
- 2 tbsp extra virgin olive oil
- 125 ml (½ cup) white wine
- 200 g (7.1 oz) tomatoes or cherry tomatoes diced or quartered
- 200 g (7.1 oz) orzo
- 400 g (14.1 oz) raw peeled king prawns
- a handful of flat leaf parsley finely chopped
- salt and freshly ground black pepper
- 1 lemon cut into wedges, to serve
Instructions
- Heat the slow cooker to high. Put in the first eight ingredients, stir, then cook for 2 hours.
- Stir in the pasta and scatter the prawns over the top. Cook for 20 to 25 minutes or until the pasta is tender and the prawns are pink.
- Stir in the chopped parsley with some seasoning and spoon into bowls. Serve with lemon wedges for squeezing over.
Notes
- The consistency is quite soupy, so best to have a spoon on hand. We enjoy some garlic ciabatta on the side to soak up the delicious sauce.
- This slow cooker prawn and chorizo paella recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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