Slow cooker paella

• olive oil↗2 tbsp tbsp
• skinless, boneless chicken thighs↗4

  thickly sliced

• chorizo↗240g g

  ring, sliced

• onion↗1

  sliced

• garlic cloves↗2

  crushed

• sweet smoked paprika↗1 tbsp tbsp
• saffron↗pinch of

  (optional)

• white wine↗150ml ml
• paella rice↗300g g
• tomatoes↗400g can chopped g

  can chopped

• chicken stock↗400ml ml
• frozen peas↗150g g
• fresh or frozen raw king prawns200g g

  peeled

• parsley↗½ small bunch of

  finely chopped

• lemon↗

  wedges and crusty bread, to serve (optional)

Step-by-step instructions

1. 1

   Set the slow cooker to high. 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. Add your rice. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the tomatoes and stock. Season. Cover and cook for 1½ hrs.

2. 2

   Add the peas and prawns and cook for 30 mins more. Check the rice is tender; if not, cook for another 15-30 mins.

3. 3

   Scatter over the parsley and serve with lemon wedges and crusty bread, if you like.