Slow cooker prawn and chorizo paella

4:11 AM | Labels: English Food, olivemagazine, UK Food

Sardinian prawn and chorizo paella

Try this slow cooker paella recipe then check out our classic paella and our vegan paella. In Sardinian paella the rice is replaced by fregola – a tiny dried pasta that looks like giant couscous. Fregola can be quite hard to get hold of so we’ve used orzo, though any tiny pasta shape will work.

We’ve used a slow cooker to make this recipe, try more summer slow-cooker ideas here.

100
Total time 2 hours 30 minutes
Difficulty Easy

Ingredients

chorizo 125g, diced
vegetable or chicken stock 800ml
onion 1, finely chopped
celery 1 stalk, finely diced
garlic 5 cloves, crushed
extra-virgin olive oil 2 tbsp
white wine 125ml
tomatoes or cherry tomatoes 200g, diced or quartered
orzo 200g
raw peeled king prawns 400g
flat-leaf parsley a handful, finely chopped
lemon 1, wedged to serve

Method

Step 1

Heat the slow cooker to high. Put in the first eight ingredients, stir, then cook for 2 hours.

Step 2

Stir in the pasta and scatter the prawns over the top. Cook for 20-25 minutes or until the pasta is tender and the prawns are pink.

Step 3

Stir in the chopped parsley with some seasoning and spoon into bowls. Serve with lemon wedges for squeezing over.