Slow-Cooker Shrimp & Chorizo Paella


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.

Prep Time:
20 mins
Additional Time:
3 hrs 10 mins
Total Time:
3 hrs 30 mins
6 servings
Nutrition Profile:


  • 6 ounces dry-cured Spanish chorizo, chopped (about 1 cup)

  • 1 ½ cups chopped yellow onion (from 1 onion)

  • 1 cup chopped red bell pepper (from 1 bell pepper)

  • 1 ½ 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

  • 1 ¼ teaspoons kosher salt

  • ½ teaspoon ground turmeric

  • 1 ½ pounds medium-sized raw shrimp, peeled and deveined

  • 1 ½ cups frozen sweet peas, thawed (from 1 [10-ounce] package)

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 1 lemon, cut into 6 wedges


  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 Facts (per serving)

425 Calories
10g Fat
52g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups
Calories 425
% Daily Value *
Total Carbohydrate 52g 19%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 30g 60%
Total Fat 10g 13%
Saturated Fat 3g 15%
Sodium 670mg 29%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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