Slow Cooker Paella with Chicken, Chorizo and Shrimp
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.5 (18)

Slow Cooker Paella with Chicken, Chorizo and Shrimp

NUTRITION · PER SERVING135M COOK
CAL 48%·PRO 100%
CARBS 79G33% OF CAL
5G FIBER12G SUGAR61G OTHER
FAT 41G39% OF CAL
10G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A simplified slow-cooker paella with chicken, shrimp, chorizo, and saffron that delivers Spanish flavors with minimal hands-on work. Tender proteins and fragrant rice make this an impressive one-pot meal.

mainspanishchickenshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • Generous pinch saffron strands
  • 4 cups (960ml) hot chicken (or fish stock (or broth))
  • 2 tbsp olive oil
  • 1 spicy chorizo ring (, chopped (approx. 7oz /200g) )
  • 1 large yellow onion (, diced)
  • 1 red bell pepper (, diced)
  • 3 garlic cloves (, minced)
  • 3 oz (100g )green beans, sliced ((optional - leave out if using peas))
  • 1 ⅓ cups (250g) long grain rice, I used Uncle Ben’s
  • 5 chicken thighs (, skinless and boneless, diced)
  • 1 cup (240g) diced tomatoes ( fresh or canned)
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 bay leaves ((optional))
  • 12 large raw shrimp (with shells or peeled )
  • 1 cup (130g) frozen peas (if not using green beans)
  • Salt and pepper to season
  • Lemon juice (, to taste)
  • 3 tbsp fresh parsley (, chopped)
  • Lemon wedges (, to serve)
PREP
15M
SODIUM
1817MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.