Slow Cooker Shrimp and Chorizo Paella
Posted on Mar 16, 2019
Paella is an iconic Spanish dish made with rice, seasonings, and various meats or seafood, depending on the paella type. Our recipe features shrimp, brown rice, turmeric, a host of vegetables, and Spanish chorizo—not to be confused with Mexican chorizo, which isn’t dried or cured like the Spanish variety. Hands-on: 20 minutes Total: 3 hours, 30 minutes Serves 6 Excerpted with permission from <a target="_blank" href="https://www.amazon.com/gp/product/0848756452/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0848756452&linkCode=as2&tag=craftfocom-20&linkId=ac8c94b4dbf8ac4acc6d89a35d628280">Everyday Slow Cooker: 130 Modern Recipes, with 40 Gluten-Free Dishes and 50 Multicooker Variations</a>. 6 ounces dry-cured Spanish chorizo, chopped (about 1 cup) 11⁄2 cups chopped yellow onion (from 1 onion) 1 cup chopped red bell pepper (from 1 bell pepper) 11⁄2 cups uncooked medium-grain brown rice 3 garlic cloves, minced (about 1 tablespoon) 1⁄2 cup dry white wine 2 cups unsalted chicken stock 1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes, un-drained 11⁄4 teaspoons kosher salt 1⁄2 teaspoon ground turmeric 11⁄2 pounds medium-sized raw shrimp, peeled and deveined 11⁄2 cups frozen sweet peas, thawed (from 1 [10-ounce] package) 2 tablespoons chopped fresh flat-leaf parsley 1 lemon, cut into 6 wedges
Step 1
Heat a large nonstick skillet over medium; add the chorizo, and cook, stirring occasionally, until the sausage is browned, about 5 minutes. Remove the chorizo from the skillet with a slotted spoon, reserving the drippings in the skillet; drain the chorizo on paper towels. Add the onion and bell pepper to the reserved drippings in the skillet; cook, stirring occasionally, until slightly softened, about 5 minutes. Add the rice and garlic; cook, stirring often, until the rice is lightly toasted, about 1 minute. Add the wine, and remove from the heat. Pour into a 6-quart slow cooker; stir in the stock, tomatoes, salt, turmeric, and chorizo. Cover and cook on HIGH until the rice is tender and the liquid is almost absorbed, about 3 hours.
Step 2
Stir in the shrimp and peas; cover and cook on HIGH until the shrimp turn pink, 10 to 15 minutes. Divide the mixture among 6 plates; sprinkle evenly with the parsley, and serve with the lemon wedges.
Step 3
(serving size: 11⁄3 cups): CALORIES 425; FAT 10g (sat 3g, unsat 6g); PROTEIN 30g; CARB 52g; FIBER 6g; SUGARS 7g (added sugars 0g); SODIUM 670mg; CALC 12% DV; POTASSIUM 14% DV NOTE: Adding the wine to the hot, rice-filled skillet heats up the wine and quick-starts its evaporation process. The rice, too, gets a head start in absorbing the wine, which gives it a tasty risotto-like flavor without overly alcoholic notes. Excerpted with permission from <a target="_blank" href="https://www.amazon.com/gp/product/0848756452/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0848756452&linkCode=as2&tag=craftfocom-20&linkId=ac8c94b4dbf8ac4acc6d89a35d628280">Everyday Slow Cooker: 130 Modern Recipes, with 40 Gluten-Free Dishes and 50 Multicooker Variations</a>.