Craving paella for dinner tonight but not keen on spending that much time cooking on the stove? Your slow cooker can do the work for you! A slow cooker, while time-consuming in terms of cooking time, requires little effort to use. You can add all the ingredients to your paella recipe and leave it to cook.
While it may not be a traditional kind of paella, slow cooker paella still retains the rich flavors Spanish recipes are known for. Read below to learn how to make the best slow cooker paella recipe.
Bomba, commonly known as Valencia rice or Rice de Valencia, is the best grain for paella. Calasparra is a great substitute. If both varieties are unavailable, you can use Arborio or brown rice instead. You can also use Orzo — though since it’s not short-grain rice, it has a different cooking time and you’ll have to adjust the recipe accordingly.
Using Bomba can add a bit of authenticity to the dish, but any other short-grain variety could work.
If you’re looking for a delicious rice recipe with minimal to no effort, this slow cooker paella is for you! Tender chicken, shrimp, and Spanish chorizo, which is not to be confused with Mexican chorizo, is the main focus of this slow-cooker paella. Most ingredients used, such as onion, garlic, parsley, peas, tomatoes, etc. are readily available in your local grocery stores. The rice and chorizo, however, might take a bit of looking.
Prep Time: 10 minutes
Cook Time: 2 hours
Yield: 5-6 servings
While cooking on the stove might require a bit of trial and error, using a slow cooker makes preparing this dish super easy! After cooking, you can serve this delicious dish with lemon wedges, crusty bread, and your favorite white wine for a classy or romantic dinner date with your significant other. You can even prepare it the day before, just ensure you use the low heat setting so the paella doesn’t dry out.
Want to test your culinary skills further? Read our blog for more recipes.