Slow-Cooker Shrimp & Chorizo Paella Recipe

This slow-cooker shrimp and chorizo paella is a flavorful and easy-to-make dish that brings the taste of Spain to your kitchen. The combination of succulent shrimp, spicy chorizo, and aromatic saffron creates a rich and satisfying meal. The slow-cooker method allows the flavors to meld together, resulting in a deliciously tender and flavorful paella. Serve it with a side of crusty bread and a glass of Spanish wine for a complete and satisfying meal.

4.3
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3hr 40minstotal
3hr 40m.total
Slow-Cooker Shrimp & Chorizo Paella
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Ingredients for Slow-Cooker Shrimp & Chorizo Paella Recipe

  • 0.17 tablespoon Olive Oil
  • 1.33 ounce Spanish Chorizo, Sliced
  • 0.17 Onion, Diced
  • 0.17 Red Bell Pepper, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 cup Arborio Rice
  • 0.33 cup Chicken Broth
  • 0.17 can Diced Tomatoes
  • 0.08 teaspoon Saffron Threads
  • 0.17 teaspoon Paprika
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 0.17 pound Shrimp, Peeled And Deveined
  • 0.17 cup Frozen Peas
  • as needed Fresh Parsley, For Garnish

Directions: 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.
Nutrition
value
774
calories per serving
34 g Fat48 g Protein65 g Carbs10 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    48g
  • Carbs
    65g
  • Fiber
    10g

MacroNutrients

  • Carbs
    65g
  • Protein
    48g
  • Fiber
    10g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    157mg
  • Iron
    8mg
  • Vitamin A
    584mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    121mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    63mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    197mg
  • Manganese
    2mg
  • Phosphorus
    572mg
  • Selenium
    61mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp