Slow-Cooker Shrimp & Chorizo Paella

Slow-Cooker Shrimp & Chorizo Paella

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From: Everyday Slow Cooker

Paella is an iconic Spanish dish made with rice, seasonings and various meats or seafood, depending on the paella type. Our slow-cooker paella recipe features shrimp, brown rice, turmeric, a host of vegetables and Spanish chorizo—not to be confused with Mexican chorizo, which isn't dried or cured like the Spanish variety.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 6 ounces dry-cured Spanish chorizo, chopped (about 1 cup)
  • 1½ cups chopped yellow onion (from 1 onion)
  • 1 cup chopped red bell pepper (from 1 bell pepper)
  • 1½ cups uncooked medium-grain brown rice
  • 3 garlic cloves, minced (about 1 tablespoon)
  • ½ cup dry white wine
  • 2 cups unsalted chicken stock
  • 1 (14.5 ounce) can no-salt-added fire-roasted diced tomatoes, undrained
  • 1¼ teaspoons kosher salt
  • ½ teaspoon ground turmeric
  • 1½ pounds medium-sized raw shrimp, peeled and deveined
  • 1½ cups frozen sweet peas, thawed (from 1 [10-ounce] package)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 lemon, cut into 6 wedges


  • Prep

  • Ready In

  1. Heat a large nonstick skillet over medium; add the chorizo, and cook, stirring occasionally, until the sausage is browned, about 5 minutes. Remove the chorizo from the skillet with a slotted spoon, reserving the drippings in the skillet; drain the chorizo on paper towels. Add the onion and bell pepper to the reserved drippings in the skillet; cook, stirring occasionally, until slightly softened, about 5 minutes. Add the rice and garlic; cook, stirring often, until the rice is lightly toasted, about 1 minute. Add the wine (see Note), and remove from the heat. Pour into a 6-quart slow cooker; stir in the stock, tomatoes, salt, turmeric, and chorizo. Cover and cook on HIGH until the rice is tender and the liquid is almost absorbed, about 3 hours.
  2. Stir in the shrimp and peas; cover and cook on HIGH until the shrimp turn pink, 10 to 15 minutes. Divide the mixture among 6 plates; sprinkle evenly with the parsley, and serve with the lemon wedges.
  • Note: Adding the wine to the hot, rice-filled skillet heats up the wine and quick-starts its evaporation process. The rice, too, gets a head start in absorbing the wine, which gives it a tasty risotto-like flavor without overly alcoholic notes.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 425 calories; 10 g fat(3 g sat); 6 g fiber; 52 g carbohydrates; 30 g protein; 7 g sugars; 0 g added sugars; 670 mg sodium;
  • Carbohydrate Servings:

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