Delicious Slow Cooker Paella Recipe

Paella is a vibrant and flavorful dish that originates from Spain, particularly the region of Valencia. Traditionally cooked over an open flame in a wide, shallow pan, paella is a symphony of flavors, combining rice, saffron, vegetables, and a variety of proteins like chicken, seafood, or rabbit. This slow cooker version makes preparing paella easy and convenient without compromising its iconic taste. Whether you're hosting a family dinner or simply craving a taste of Spain, this slow cooker paella recipe will transport your taste buds straight to the Mediterranean!

Ingredients

• 2 cups (400g) Arborio rice
• 4 cups (960ml) chicken broth
• 1 cup (240ml) dry white wine
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup (150g) frozen peas
• 1 cup (150g) diced tomatoes (canned or fresh)
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• 1 pound (450g) chicken thighs, boneless and skinless, cut into chunks
• 1 pound (450g) shrimp, peeled and deveined
• 1/2 pound (225g) chorizo sausage, sliced
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)
• 1 lemon, cut into wedges (for serving)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and translucent, about 3-4 minutes.
2. Add the diced red bell pepper and cook for another 2-3 minutes until softened.
3. Stir in the smoked paprika and saffron threads, cooking for an additional minute to release their flavors.
4. Transfer the sautéed vegetables to the slow cooker. Add the Arborio rice, chicken broth, white wine, diced tomatoes, and frozen peas. Stir well to combine.
5. Season the mixture with salt and pepper to taste. Then, add the chicken thighs and chorizo slices, gently mixing them into the rice and broth mixture.
6. Cover the slow cooker and cook on low for 4-5 hours, or until the rice is tender and has absorbed most of the liquid.
7. In the last 30 minutes of cooking, add the shrimp to the slow cooker, gently stirring them into the paella. Cover and cook until the shrimp are pink and cooked through.
8. Once done, fluff the paella with a fork and let it sit for about 5 minutes before serving. This allows the flavors to meld beautifully.
9. Garnish with fresh parsley and serve with lemon wedges on the side for an added zest.

FAQs

1. Can I make substitutions for the proteins in this paella?

Absolutely! You can substitute chicken with turkey or even tofu for a vegetarian option. For seafood, feel free to use mussels, clams, or any white fish you prefer. Just ensure that the cooking times are adjusted accordingly to avoid overcooking.

2. How should I store leftover paella?

Store any leftover paella in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out.

3. Can I use brown rice instead of Arborio rice?

While Arborio rice is traditional for paella due to its creamy texture, you can use brown rice. However, you will need to adjust the cooking time and liquid ratio, as brown rice typically takes longer to cook.

4. What are some variations I can try with this recipe?

You can customize your slow cooker paella by adding different vegetables such as artichokes, green beans, or zucchini. For a spicier kick, consider incorporating some diced jalapeños or red pepper flakes.

5. How do I serve paella for a gathering?

Paella is best served family-style. Transfer it to a large serving platter and let everyone help themselves. Pair it with a fresh salad and a crisp white wine for a delightful meal that your guests will love!

Now that you have this easy and delicious slow cooker paella recipe, you can impress your family and friends with a taste of Spain right at home. Enjoy your culinary adventure!