Crock Pot Paella Recipe Seafood
Description
Crock Pot Paella is a Spanish classic dish that is very popular in Europe. This delicious seafood paella recipe is easy to make in a slow cooker and is a great way to enjoy traditional flavors in a new way. This recipe is full of flavor, with a delicious combination of shrimp, clams, mussels, and chorizo sausage. It also has a variety of vegetables, including tomatoes, bell peppers, garlic, and onions. The result is a flavorful and hearty dish that is sure to please everyone.
Prep Time
This dish requires some preparation before you start cooking, which should take around 10 minutes. You'll need to chop the vegetables and measure out all of the ingredients. You'll also need to soak the saffron threads in a few tablespoons of hot water for about 10 minutes before adding them to the dish.
Cook Time
Once everything is prepped and ready to go, you'll need to cook the Crock Pot Paella for about three to four hours on low heat. This will ensure that the flavors all meld together perfectly and the seafood is cooked thoroughly. You can check on the dish every hour or so to make sure it's not burning or drying out.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 pound chorizo sausage, diced
- 1/2 cup dry white wine
- 1/4 cup fresh parsley, chopped
- 2 cups tomato sauce
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1/4 teaspoon saffron threads, soaked in a few tablespoons of hot water for 10 minutes
- 1 pound shrimp, peeled and deveined
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed and debearded
- 1/4 cup fresh parsley, chopped, for garnish
- Lemon wedges, for garnish
Instructions
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until they are softened and fragrant, about 5 minutes. Add the bell pepper and cook for another 3 minutes. Add the smoked paprika, cayenne pepper, and cumin and stir to combine. Add the chorizo sausage and cook until it is lightly browned, about 5 minutes. Add the white wine and cook for 1 minute. Add the parsley and cook for 1 minute.
Transfer the mixture to a slow cooker. Add the tomato sauce and chicken broth and stir to combine. Add the rice and saffron threads and stir to combine. Add the shrimp, mussels, and clams and stir to combine. Cover and cook on low heat for 3 to 4 hours, until the rice is tender and the seafood is cooked through.
Garnish with fresh parsley and lemon wedges and serve. Enjoy!
Equipment
- Large skillet
- Slow cooker
- Spatula
- Measuring cups and spoons
- Knife
- Cutting board
Notes
Be sure to use a large skillet when cooking the chorizo sausage and vegetables. You want to make sure that everything has enough room to cook properly. Also, when chopping the vegetables, be sure to chop them into small, even pieces so that they cook evenly.
Nutrition: Per Serving
- Calories: 550
- Total Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 145mg
- Sodium: 790mg
- Total Carbohydrates: 44g
- Dietary Fiber: 4g
- Sugar: 5g
- Protein: 34g
Recipe Tips
If you don't have a slow cooker, you can also make this dish in a large Dutch oven on the stovetop. Simply follow the same instructions, but cook on medium heat for about 30 minutes, stirring occasionally. You may need to add a bit more liquid if the rice starts to stick to the bottom of the pot.
You can also adjust the spiciness of the dish by adding more or less of the cayenne pepper. If you're looking for a milder flavor, simply omit the cayenne pepper.
If you don't have any white wine on hand, you can also use chicken broth or even water in its place. You can also adjust the amount of liquid in the dish to your liking. Some people like to add a extra cup or two of broth or water for a more soupy paella.
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