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.

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Source: Everyday Slow Cooker
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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 Facts

425 calories; protein 30g 60% DV; carbohydrates 52g 17% DV; exchange other carbs 3.5; dietary fiber 6g 24% DV; sugars 7g; fat 10g 15% DV; saturated fat 3g 15% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 670mg 27% DV; thiamin -1mg -100% DV.