Slow-Cooker Paella

Name: Slow-Cooker Paella
Yield: Serves 6 to 8
Cuisine: Europe, Spanish & Portuguese
Ingredients: 1 , onion, chopped fine; 2 tablespoons, extra-virgin olive oil; 6 , garlic cloves, minced; 2 tablespoons, tomato paste; 1 teaspoon, smoked paprika; 1/4 teaspoon, cayenne pepper; Pinch , saffron threads, crumbled; , Salt and pepper; 2 cups, long-grain white rice, rinsed; 1 , (8-ounce) bottle clam juice; 2/3 cup, water; 1/3 cup, dry sherry; 1½ pounds, boneless, skinless chicken thighs, trimmed and halved; 8 ounces, Spanish-style chorizo sausage, cut into ½-inch pieces; 1 pound, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 1/2 cup, frozen peas, thawed; 1/2 cup, jarred roasted red bell peppers, rinsed, patted dry, and sliced thin; 2 tablespoons, chopped fresh parsley; , Lemon wedges

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Main Courses

Europe

Spanish & Portuguese

Pasta, Grains, Rice & Beans

We thought the opportunity to try making paella in a slow cooker was too good to be missed.

SERVES6 to 8

TIME2 to 3 hours on high

Slow cooker size5 to 7 quarts

WHY THIS RECIPE WORKS

Paella is a Spanish dish of rice, hearty meats, and seafood that are slowly simmered until they meld into one delicious whole. Heating clam juice, water, and sherry in the microwave gave us a complex yet simple base in which to cook our ric...

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