If you’re craving the flavors of paella without all of the work, give this simple slow cooker version a whirl! In addition to chicken and shrimp, this dish features Spanish chorizo, a dried, cured sausage. Spanish chorizo is often found near the deli section with the other dried sausages, and it’s different than Mexican chorizo, which is sold uncooked in casings and has to be crumbled and browned in a pan. Finally, while paella is traditionally flavored with saffron, these highly prized Crocus flower stigmas are rather pricey, so feel free to leave them out.
YIELD: 8 SERVINGS
1 ½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5-cm) cubes
6 oz (170 g) dried Spanish chorizo, cut into ¼-inch (6-mm) thick slices
½ medium yellow or Spanish onion, finely chopped
6 cloves garlic, minced
1 (14.5-oz [411-g]) can diced tomatoes
1 tbsp (12 g) House Seasoning
2 tsp (4 g) paprika
½ tsp smoked paprika
½ tsp dried oregano
¼ to ½ tsp crushed red pepper flakes
¼ tsp saffron threads, optional
2 dried bay leaves
2 tsp (10 ml) freshly squeezed lemon juice
2 cups (480 ml) low-sodium chicken broth
½ cup (120 ml) dry white wine (such as Chardonnay or Pinot Grigio)
1 ½ cups (316 g) uncooked short-grain white rice (preferably arborio rice)
½ lb (225 g) medium raw shrimp, peeled and deveined
1 ½ cups (201 g) frozen peas, thawed
½ cup (20 g) chopped fresh parsley
Salt and freshly ground black pepper, to taste
Lemon wedges, for serving
Combine the chicken cubes, chorizo sausage, onion, garlic, diced tomatoes, House Seasoning, paprika, smoked paprika, oregano, crushed red pepper flakes, saffron, bay leaves, lemon juice, chicken broth and white wine in a large slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the chicken is cooked through.
Discard the bay leaves and stir the rice into the slow cooker. Cover the slow cooker and cook on high for 30 minutes or until the rice is done, watching closely, stirring halfway through, and adding a splash more water or broth only if all of the liquid gets soaked up too soon and the rice is about to start burning.
While the rice is cooking, bring a large saucepan of lightly salted water to a boil over high heat. Add the shrimp, reduce the heat to a simmer and cook, uncovered, for 1 to 3 minutes, until the shrimp turn pink and opaque. Drain the shrimp and stir them into the slow cooker as soon as the rice is done cooking. Add the peas and parsley. Turn off the slow cooker, adjust the seasoning with salt and pepper to taste, and serve immediately with the lemon wedges.