Recipe: Delicious Crockpot Paella

Crockpot Paella.

You can cook Crockpot Paella using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Crockpot Paella

1. It's 4-6 tablespoons of olive oil.
2. Prepare 60 g of smoked streaky bacon.
3. You need 175 g of Chorizo sausage sliced.
4. It's 3 of minced cloves garlic.
5. You need 1 of onion thinly sliced.
6. It's 1 of red pepper, seeded and sliced.
7. Prepare 1 1/2 L of chicken stock.
8. You need 2 pinches of saffron.
9. Prepare 400 g of tin of chopped tomatoes drained.
10. It's to taste of Salt and pepper.
11. Prepare 900 g of boneless skinless chicken thighs or breasts.
12. It's 500 g of Paella rice, or basmati rice.
13. You need 450 g of raw unpeeled king prawns de-veined with legs removed.
14. You need 450 g of mussels.
15. Prepare 225 g of fresh (or canned) garden peas.
16. It's 1 tablespoon of chopped spring onion.
17. It's of Juice of half a lemon.
18. It's 1 bunch of flat leaf parsley chopped.

Crockpot Paella instructions

1. Whilst preparing the ingredients turn the crockpot on to low setting. Heat the oil in a large frying pan and add the bacon and Chorizo. Cook for 5 to 6 minutes stirring occasionally then add the onion, garlic, and pepper. Increase the heat and add the stock, saffron and chopped tomatoes, bring to a simmer, season generously and transfer to the crockpot.
2. Add the chicken thighs to the same pan and increase the heat. Cook for 6 to 7 minutes to brown on all sides and transfer to the crockpot. Add the rice to the frying pan and warming it up for a minute or so then transfer it to your crockpot. Cover and cook for about 6 to 8 hours until the chicken is no longer pink in the centre..
3. After about 5 hours, top up with a little extra water if required then add the shrimp on the mussels along with the peas and spring onions. Season, cover and continue to cook for another 45 minutes until the mussels open and the shrimp becomes pink, discard any muscles which do not open..
4. To serve, squeeze the juice of half a lemon over and spoon into bowls and garnish with the chopped flat leaf parsley.
5. Make sure that you scrub the mussels well and remove the beard. Tap them gently to see if they will close if they don't close when tapped discard them also discard any that do not open after cooking.