CROCKPOT EASIEST-EVER PAELLA
This truly is an easy version of paella, a dish that can be considerably complicated. Leave it to Sandra Lee to uncomplicate the recipe so that even a tired cook can produce this meal!
Provided by Lorraine of AZ
Categories Chicken Breast
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 258, Fat 14.9, SaturatedFat 4.9, Cholesterol 46.1, Sodium 673, Carbohydrate 11.7, Fiber 2.5, Sugar 4.6, Protein 19.8
VEGETABLE PAELLA (CROCK POT)
Make and share this Vegetable Paella (Crock Pot) recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 3 1/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt, and pepper.
- Cover and cook on the LOW heat setting about 4 hours, or until the rice is just tender but the grains are still separate and not mushy; watch closely near the end of the cooking time.
- Stir in the artichokes and thawed vegetables.
- Increase the heat to the HIGH setting and cook, uncovered, 10 minutes longer.
- Serve immediately.
Nutrition Facts : Calories 240.3, Fat 1.3, SaturatedFat 0.3, Sodium 727.4, Carbohydrate 51.1, Fiber 9.8, Sugar 2.6, Protein 10
VEGETABLE PAELLA
A version of the traditional Spanish dish for those that can't or don't want to eat the meat and fish that is usually on the ingredients list.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve the saffron in the vegetable stock.
- Prepare all the ingredients and have them lined up in front of you in the order listed above.
- Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft.
- Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
- Make a well in the center, put the tomatoes in the well and the paprika on top.
- Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: If it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice.
- Season with pepper and stir.
- Scatter as much of the rice as you think will fit over the stock, stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This should take about 20 minutes, stirring occasionally.
- Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
- Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot.
- Also nice cold eaten as leftovers.
Nutrition Facts : Calories 406.4, Fat 7.7, SaturatedFat 1.2, Sodium 13.2, Carbohydrate 74.9, Fiber 6.2, Sugar 8.5, Protein 9.2
SLOW COOKER PAELLA
Make our version of paella in a slow cooker with smoky chorizo, chicken and prawns. Serve with crusty bread and a glass of white wine
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h35m
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- Set the slow cooker to low. Heat the oil in a frying pan over a medium heat and fry the chicken and chorizo for 7-10 mins until golden. Transfer to the slow cooker using tongs. Add the onion to the pan and fry for 5-7 mins, or until just softened. Stir in the garlic, paprika and saffron, if using, and cook for 2 mins. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the rice, tomatoes and stock. Season. Cover and cook for 1½ hrs.
- Add the peas and prawns and cook for 30 mins more. Check the rice is tender; if not, cook for another 15-30 mins.
- Scatter over the parsley and serve with lemon wedges and crusty bread, if you like.
Nutrition Facts : Calories 517 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
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