Saturday, April 28, 2012

This would make a pretty neat dish for entertaining a crowd. Perhaps with some tapas to go along with it. I liked the recipe and it was easy enough I just would add more spices next time. Perhaps more adobo, paprika and garlic. But play around with it and see what suits you.

Slow Cooker Paella Serves: 4
Adapted from Mom's with Crockpots


1 1/2 cups uncooked converted long-grain white rice
1 tablespoon olive oil
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) chicken broth
1/2 pound andouille or Spanish sausage cut into pieces
1/2 cup diced onion
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon crushed saffron or 1/8 teaspoon turmeric
1 clove garlic minced 6 boneless skinless chicken thighs (about 1 1/4 lb)
1/4 teaspoon paprika
1 cup frozen sweet peas (from 1-lb bag), thawed*
6 oz deveined shelled cooked medium shrimp, tail shells removed

 Directions Brown sausage and onion in skillet over medium heat. In 4- to 5-quart slow cooker, mix rice and oil. Stir in tomatoes, broth, sausage, water, salt, saffron and garlic. Arrange chicken thighs in single layer over rice mixture. Sprinkle paprika over top. Cover; cook on Low setting 5 to 6 hours. About 35 minutes before serving, sprinkle thawed peas over chicken mixture. Arrange shrimp over top. Increase heat setting to High; cover and cook 20 to 30 minutes longer or until shrimp are thoroughly heated

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