Slow-Cooker Prawn and Chorizo Paella
The end result is delicious...the paella is full of flavour and you get different mouthfuls each time.
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.
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.