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Paella is an iconic Spanish dish made with rice, seasonings, and various meats or seafood, depending on the paella type. Our recipe features shrimp, brown rice, turmeric, a host of vegetables, and Spanish chorizo—not to be confused with Mexican chorizo, which isn’t dried or cured like the Spanish variety.
Hands-on: 20 minutes Total: 3 hours, 30 minutes Serves 6
Excerpted with permission from Everyday Slow Cooker: 130 Modern Recipes, with 40 Gluten-Free Dishes and 50 Multicooker Variations.
6 ounces dry-cured Spanish chorizo, chopped (about 1 cup)
11⁄2 cups chopped yellow onion (from 1 onion)
1 cup chopped red bell pepper (from 1 bell pepper)
11⁄2 cups uncooked medium-grain brown rice
3 garlic cloves, minced (about 1 tablespoon)
1⁄2 cup dry white wine
2 cups unsalted chicken stock
1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes, un-drained
11⁄4 teaspoons kosher salt
1⁄2 teaspoon ground turmeric
11⁄2 pounds medium-sized raw shrimp, peeled and deveined
11⁄2 cups frozen sweet peas, thawed (from 1 [10-ounce] package)
2 tablespoons chopped fresh flat-leaf parsley
1 lemon, cut into 6 wedges
Slow Cooker Shrimp and Chorizo Paella
Step 1
Heat a large nonstick skillet over medium; add the chorizo, and cook, stirring occasionally, until the sausage is browned, about 5 minutes. Remove the chorizo from the skillet with a slotted spoon, reserving the drippings in the skillet; drain the chorizo on paper towels. Add the onion and bell pepper to the reserved drippings in the skillet; cook, stirring occasionally, until slightly softened, about 5 minutes. Add the rice and garlic; cook, stirring often, until the rice is lightly toasted, about 1 minute. Add the wine, and remove from the heat. Pour into a 6-quart slow cooker; stir in the stock, tomatoes, salt, turmeric, and chorizo. Cover and cook on HIGH until the rice is tender and the liquid is almost absorbed, about 3 hours.
Step 2
Stir in the shrimp and peas; cover and cook on HIGH until the shrimp turn pink, 10 to 15 minutes. Divide the mixture among 6 plates; sprinkle evenly with the parsley, and serve with the lemon wedges.
Step 3
(serving size: 11⁄3 cups): CALORIES 425; FAT 10g (sat 3g, unsat 6g); PROTEIN 30g; CARB 52g; FIBER 6g; SUGARS 7g (added sugars 0g); SODIUM 670mg; CALC 12% DV; POTASSIUM 14% DV
NOTE:
Adding the wine to the hot, rice-filled skillet heats up the wine and quick-starts its evaporation process. The rice, too, gets a head start in absorbing the wine, which gives it a tasty risotto-like flavor without overly alcoholic notes.
Excerpted with permission from Everyday Slow Cooker: 130 Modern Recipes, with 40 Gluten-Free Dishes and 50 Multicooker Variations.
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