Slow-Cooker Shrimp & Chorizo Paella Recipe

Cooking Directions

• STEP 1.In a large skillet, heat olive oil over medium heat. Add the chorizo and cook until browned and crispy, about 5 minutes.
• STEP 2.Transfer the chorizo to a slow cooker and add the onion, bell pepper, garlic, and rice. Stir to combine.
• STEP 3.In a separate bowl, whisk together the chicken broth, diced tomatoes, saffron, paprika, salt, and pepper. Pour the mixture over the ingredients in the slow cooker.
• STEP 4.Cover and cook on low for 3-4 hours or until the rice is tender and the liquid is absorbed.
• STEP 5.Stir in the shrimp and peas, cover, and cook for an additional 15-20 minutes or until the shrimp are cooked through.
• STEP 6.Garnish with fresh parsley and serve hot.

Cooking Tips

• Use Spanish chorizo for an authentic flavor. If you can't find it, you can substitute with smoked sausage.
• To make the paella more colorful, you can add sliced roasted red peppers or green peas.
• If you prefer a spicier paella, add a pinch of cayenne pepper or red pepper flakes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the paella hot, garnished with fresh parsley.
• Pair it with a side of crusty bread and a glass of Spanish wine for a complete meal.
• Leftovers can be reheated in the microwave or on the stovetop.