Slow Cooker Prawn and Chorizo Paella
The end result is delicious...the paella is full of flavour and you get different mouthfuls each time.
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
Calories: 492kcal | Carbohydrates: 49g | Protein: 33g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 938mg | Potassium: 605mg | Fiber: 3g | Sugar: 7g | Vitamin A: 872IU | Vitamin C: 24mg | Calcium: 104mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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