Slow Cooker Seafood Paella Recipe
2021-03-09- Cuisine: Mediterranean
- Course: Main Dish
- Skill Level: Expert
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 2:00 h
- Ready In: 2:10 h
Average Member Rating
(4.1 / 5)
17 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
159 -
Carbohydrates
18.1 g -
Cholesterol
33.8 mg -
Fat
5 g -
Fiber
0.4 g -
Protein
10.8 g -
Saturated Fat
2 g -
Serving Size
1 -
Sodium
371 mg -
Sugar
1.0 g -
Trans Fat
4 g -
Unsaturated Fat
0.5 g -
Potassium
435 mg
Slow cooker seafood paella recipe. Shrimp with chorizo and chicken cooked in a slow cooker. Very easy and delicious paella recipe. You may also like Lobster and Shrimp Chowder:
Slow Cooker Lobster and Shrimp Chowder Recipe
Makes 4 servings
Ingredients: 1½ cups (375 ml) clam juice, 14½ oz (435 ml) can diced tomatoes, undrained, 2 large Yukon gold potatoes, peeled and cubed, 1 medium yellow onion, peeled and chopped, 1 teaspoon dried tarragon leaves, 1/2 pound (420 g) cooked lobster tail, cut into small chunks, 1/4 pound (120 g) small shrimp, cooked, peeled and deveined, 1 cup (250 ml) 2% low-fat milk, 1/4 cup (60 ml) chopped fresh parsley, salt and freshly ground black pepper, to taste
Instructions: In a 6-quart (6 L) slow cooker, combine clam juice, tomatoes with their liquid, potatoes, onion, and tarragon. Mix well. Cover the cooker and cook on high-heat setting for 3-4 hours, adding remaining ingredients, except seasoning, during the last 10-15 minutes.
Turn the slow cooker off and open the lid. Season seafood chowder with salt and black pepper. Stir well. Ladle into soup bowls. Serve hot.
Variation: Crab meat Chowder-make recipe as above, omitting 1½ cups (375 ml) fish stock for the clam juice, 1/2 teaspoon dried thyme leaves for the tarragon, and 3 cans (4 oz (120 ml) each)) lump crab meat for the lobster and shrimp. Drain crab meat and remove any shells.
Slow Cooker Seafood Paella Recipe
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1½ pounds (720 g ) boneless and skinlees chicken breasts, cut into cubes
- 1/2 pound (240 g) sliced chorizo
- kosher salt and freshly ground black pepper, to taste
- 1 cup (250 ml) uncooked long-grain rice
- 15 oz (450 ml) can diced tomatoes, undrained
- 1 large yellow onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 teaspoons paprika
- pinch of cayenne pepper
- 2 cups (500ml) reduced-sodium chicken broth
- 1/3 cup (80 ml) dry white wine
- 1/2 pound (240 g) raw medium shrimp, peeled and deveined
- 1½ cups (375 ml) frozen peas, thawed and drained
- chopped fresh parsley, for garnish
- lemon wedges, for serving
Method
Step 1
In a large nonstick skillet, heat olive oil over medium-high heat. Add cubed chicken to one side and chorizo to the other. Season chicken with salt and black pepper and cook until golden, for about 10 minutes (remove chorizo if it's getting too burned.) Transfer cooked chicken and chorizo to the slow cooker.
Step 2
Add uncooked rice, canned tomatoes, onion, garlic, paprika, and cayenne pepper to the slow cooker. Sprinkle with salt and black pepper. Mix well. Pour over chicken broth and dry white wine. Stir well to combine.
Step 3
Cover slow cooker and cook on high-heat setting for 1½-2 hours, stirring occasionally. Open the lid and stir in shrimp and thawed peas. Cover and cook until shrimp is pink, for a further 10 minutes.
Step 4
Turn the slow cooker off and open the lid. Stir paella well before serving. Sprinkle with chopped fresh parsley and serve with lemon wedges.