Quick And Easy Crockpot Paella With A Kick Recipes

Steps:

• Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
• Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
• Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
• Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
• Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
• Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
• Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Steps:

• In a 4-quart slow-cooker, stir together chicken, sausage, broth, undrained tomatoes, Spanish rice mix, peas, and onions until thoroughly combined.
• Cover and cook on HI heat for 2 hours. Stir in shrimp. Cover and cook for 20 or 30 minutes or until shrimp are heated through.

Steps:

• In a large crockpot stir together all your ingredients except the shrimp.
• Cover crockpot and cook on high for 2 hours.
• Now add shrimp and cover and continue to cook for 20 to 30 minutes or until shrimp is thoroughly heated thru.
• Serve with toasted cuban rolls or puerto rican bread and enjoy

Steps:

• 1. In a large skillet heat oil over medium-high heat. Add chicken pieces and sprinkle with half the paprika; season with salt and pepper. Cook, stirring occasionally, until chicken is browned, about 5 minutes. Transfer chicken to a slow cooker.
• 2. Add the rice to the skillet and cook, stirring, for about 3 minutes, or until light golden. Transfer rice to slow cooker.
• 3. Add tomatoes, broth, chorizo, onion, garlic, 1 Tbsp. salt and 1 tsp. paprika to the slow cooker. Stir to combine.
• 4. Cover and cook on LOW for about 4 hours or until rice is tender. Add the peas and turn to HIGH setting for about 20 minutes. Top with parsley and serve.

Steps:

• Melt margarine in 10-inch skillet over medium heat. Cook rice, onion, bell pepper and garlic in margarine, stirring occasionally, until rice is light brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until rice is tender.