Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, crockpot paella. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Crockpot Paella is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Crockpot Paella is something which I’ve loved my whole life. They are nice and they look fantastic.

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To get started with this recipe, we have to prepare a few components. You can have crockpot paella using 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Crockpot Paella:

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

In a large skillet over medium heat, heat oil. Add chicken to one side and chorizo to the other. Press BROWN/SAUTÉ, set temperature to HIGH, and then press. Press START/STOP and add remaining ingredients to the Cooking Pot.

Steps to make Crockpot Paella:

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

Press BROWN/SAUTÉ, set temperature to HIGH, and then press. Press START/STOP and add remaining ingredients to the Cooking Pot. We are currently evaluating reader feedback and will re-test and update the. Preheat the slow cooker to the auto or low setting. Heat the oil in a large frying pan and add the bacon and chorizo.

So that is going to wrap it up for this special food crockpot paella recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!