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Paella
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Anybody have a nice recipe for paella that can be made in a slow cooker please??
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Slow Cooker Paella-Style Shrimp, Chicken and Sausage Dish
1 pound boneless, skinless chicken meat, cut into strips
1/2 pound spicy Italian or Spanish sausage, cut into pieces
1/2 pound medium shrimp, shelled and de-veined
1 large onion, cut into thick slices
1 can chicken stock
1 can (16 ounce) stewed tomatoes, un-drained
1-2 garlic cloves, mashed and minced
salt and pepper to taste
saffron threads, for color
1 teaspoon dried oregano, crushed between your fingers
1 bay leaf
2 cups long grain rice
1 package (10 ounces) frozen tiny peas, thawed
capers (found in condiment or fancy food section of your market)
Brown the sausage and chicken pieces with the onion slices in a little olive oil in a non stick skillet and transfer to slow cooker. Pour in the broth and tomatoes and add the spices. Stir in the rice and saffron threads. Cover with lid and cook on high setting for 2-4 hours, or until meats are done and rice is plumped. Add the shrimp and the peas; cover with lid and continue to cook until shrimp are opaque and done, approximately another hour. Sprinkle with capers, right out of the jar, just before serving.
1 pound boneless, skinless chicken meat, cut into strips
1/2 pound spicy Italian or Spanish sausage, cut into pieces
1/2 pound medium shrimp, shelled and de-veined
1 large onion, cut into thick slices
1 can chicken stock
1 can (16 ounce) stewed tomatoes, un-drained
1-2 garlic cloves, mashed and minced
salt and pepper to taste
saffron threads, for color
1 teaspoon dried oregano, crushed between your fingers
1 bay leaf
2 cups long grain rice
1 package (10 ounces) frozen tiny peas, thawed
capers (found in condiment or fancy food section of your market)
Brown the sausage and chicken pieces with the onion slices in a little olive oil in a non stick skillet and transfer to slow cooker. Pour in the broth and tomatoes and add the spices. Stir in the rice and saffron threads. Cover with lid and cook on high setting for 2-4 hours, or until meats are done and rice is plumped. Add the shrimp and the peas; cover with lid and continue to cook until shrimp are opaque and done, approximately another hour. Sprinkle with capers, right out of the jar, just before serving.
Country-Style Chicken & Sausage Paella
Ingredients:
2 tablespoons butter
6 skinless chicken thighs
1 onion, sliced
1 tablespoon finely chopped fresh garlic
2 teaspoons dried thyme leaves
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 can (14-ounce size) low sodium chicken broth
1 1/2 cup uncooked instant rice
1 cup frozen peas
1/2 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices
1 package (8-ounce size) frozen cooked medium shrimp, thawed, rinsed, peeled, deveined
1 medium tomato, chopped, if desired
Directions:
Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, until chicken is browned (4 to 5 minutes). Drain off fat.
Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and pepper. Pour chicken broth over all ingredients. Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 4 to 5 hours or until chicken is tender.
Remove chicken thighs from slow cooker 30 minutes before serving. Increase heat setting to High. Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook for 30 to 35 minutes or until rice is tender.
Serve with chopped tomato, if desired.
Ingredients:
2 tablespoons butter
6 skinless chicken thighs
1 onion, sliced
1 tablespoon finely chopped fresh garlic
2 teaspoons dried thyme leaves
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 can (14-ounce size) low sodium chicken broth
1 1/2 cup uncooked instant rice
1 cup frozen peas
1/2 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices
1 package (8-ounce size) frozen cooked medium shrimp, thawed, rinsed, peeled, deveined
1 medium tomato, chopped, if desired
Directions:
Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, until chicken is browned (4 to 5 minutes). Drain off fat.
Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and pepper. Pour chicken broth over all ingredients. Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 4 to 5 hours or until chicken is tender.
Remove chicken thighs from slow cooker 30 minutes before serving. Increase heat setting to High. Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook for 30 to 35 minutes or until rice is tender.
Serve with chopped tomato, if desired.
Finely chop a medium sized onion and a small red pepper into your slow cooker just add a vey small amount of oil if you feel you have to but the veg have a high water content After about twenty mins add a mug full of rinsed rice stir the ingredients together and add chicken breast strips to taste Leave for at least three hours then add raw prawns and mussel in there shells Leave to cook for a further thirty minutes and serve ENJOT
BBW.....My wife and I hold a view that the least a questioner should say to those who answer is 'thank you'.
(a little extra would really be appreciated.)
We intend trying your recipes ( receipts they said at the start of our generation.....check it out if necessary in a dictionary) and will use a thread to let you know
how we got on.
In the meantime , we've set 'Gas' mark zero on thisone!!....Viv&Ron
P.S. We are about to put a question in AB Suggestions on the matter.
(a little extra would really be appreciated.)
We intend trying your recipes ( receipts they said at the start of our generation.....check it out if necessary in a dictionary) and will use a thread to let you know
how we got on.
In the meantime , we've set 'Gas' mark zero on thisone!!....Viv&Ron
P.S. We are about to put a question in AB Suggestions on the matter.
Thanks for all the answers, we made a really nice one on friday which lasted us two days - had to leave out the chicken/sausage though since my husband doesn't eat meat and substituted with salmon, prawns, crab sticks, cod, mussels etc. We used the arborrio rice as advised. Thanks again for all the tips, we are just getting used to our slow cooker and bought a veggie slow cooker book online which should be with us tomorrow so if i have any particularly scrummy successes i will post the recipes on here
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