CROCK POT PAELLA
This is a variation of a Rachael Ray recipe that is very similar to my own jambalaya. This one is kicked up a notch above mine and toned down a notch from Rachael's. Somewhere between spicy and knock-your-socks-off. Enjoy!
Provided by Ellen Bales
Categories Pasta
Time 4h30m
Number Of Ingredients 12
Steps:
- 1. In a large skillet heat oil over medium-high heat. Add chicken pieces and sprinkle with half the paprika; season with salt and pepper. Cook, stirring occasionally, until chicken is browned, about 5 minutes. Transfer chicken to a slow cooker.
- 2. Add the rice to the skillet and cook, stirring, for about 3 minutes, or until light golden. Transfer rice to slow cooker.
- 3. Add tomatoes, broth, chorizo, onion, garlic, 1 Tbsp. salt and 1 tsp. paprika to the slow cooker. Stir to combine.
- 4. Cover and cook on LOW for about 4 hours or until rice is tender. Add the peas and turn to HIGH setting for about 20 minutes. Top with parsley and serve.
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Esha Sahil
[email protected]I'll definitely be making this again!
Zeshan Ahmad
[email protected]Two thumbs up!
Flomena Makena Mugambi
[email protected]A+
Elizabeth Herr
[email protected]5 stars!
Investor Atse
[email protected]This is the best paella I've ever had!
Rida Khan
[email protected]This recipe is a keeper! I will definitely be making it again.
Debora Herrera
[email protected]I would definitely recommend this recipe to others. It's a great way to make a delicious and authentic paella at home.
Youssef Shaban
[email protected]I really enjoyed the flavor of the sauce in this paella. It was flavorful and not too spicy.
Malik Razzaq
[email protected]The vegetables in this paella were cooked to perfection. They were tender and flavorful.
YUSUF Bello
[email protected]The chicken in this paella was cooked to perfection. It was juicy and flavorful.
Angelo Silvestre
[email protected]The seafood in this paella was cooked to perfection. It was tender and flavorful.
Pandy Pandy
[email protected]The rice in this paella was cooked perfectly. It was fluffy and not too mushy.
Khaled Hussain
[email protected]I love that this recipe can be made in the slow cooker. It's so easy to just throw everything in in the morning and have dinner ready when I get home from work.
Klashnkov
[email protected]This recipe is a great way to use up leftover chicken and seafood. I always have a bag of frozen shrimp in my freezer, so this is a quick and easy meal to throw together on a weeknight.
Siriah Brown
[email protected]I've made this paella a few times now and it's always a winner. The only thing I change is that I add a little more chorizo because I love the smoky flavor it adds.
Jesse Fajardo
[email protected]I'm from Spain and I can tell you that this recipe is the real deal. The flavors are spot on and the chicken and seafood were cooked to perfection.
Elimika Mtaani
[email protected]I've always been intimidated by paella, but this recipe broke it down into easy steps that even I could follow. The result was a delicious and authentic-tasting dish.
ram Sita
[email protected]This paella was a huge hit at my last dinner party! Everyone raved about the flavor and the ease of making it in the slow cooker.