This Savory Spanish Paella Recipe Cooks In the Slow Cooker (Seafood, Sausage & Chicken) by Ann Marie G. Halstead
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With a slow cooker, you can create everything from appetizers to soups and stews to flavorful entrées and you don’t have to worry about spending hours – or much time at all – in the kitchen. Just drop in your ingredients, turn on the slow cooker, and you’re out the door with a delicious dinner guaranteed to greet you when you get home. This slow-cooker paella recipe from Slow Cooker Favorites Chicken is one of my family's favorite seafood dinners.
Yes, the ingredient list is a bit long, but but the prep is simple and the slow cooker does the rest of the work for you. Here is your shopping list for this flavorful Spanish recipe: olive oil, onions, spicy sausage, fresh garlic, fresh tomatoes, clam juice, chicken broth, dry vermouth, rice, ground coriander, ground cumin, saffron, white pepper, kosher salt, fish fillets (your favorite white fish), shrimp, mussels, fresh clams, bell pepper and fresh green peas.
This high-protein recipe is a delicious seafood dinner that's sure to make the family happy. (Plus check out the health benefits of protein.) You could also serve it when you have friends over. The slow-cooker recipe is quite impressive!
Cuisine: Spanish / American
Prep Time: 30 minutes
Cook Time: 5 1/2 hours
Total Time: 6 hours
Servings: 12
Ingredients
- 3 tablespoons olive oil (divided)
- 2 medium onions, peeled and thinly sliced
- 1 pound bulk spicy sausage
- 4 cloves garlic, peeled and crushed
- 2 pounds tomatoes, diced
- 16 ounces clam juice
- 2 cups chicken broth
- 1 cup dry vermouth
- 2 1/2 cups uncooked rice
- 2 teaspoons coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon saffron
- 1/4 teaspoon white pepper
- 1/4 teaspoon kosher salt
- 1 pound firm whitefish, cubed
- 1 pound shrimp
- 1 pound fresh mussels, scrubbed and rinsed
- 1 pound fresh clams, scrubbed and rinsed
- 1 large green bell pepper, seeded and diced
- 1 cup fresh green peas
Here's how to make it:
- Spray a 4- to 5-quart slow cooker with nonstick olive oil spray.
- Heat 1 tablespoon olive oil in a large skillet over low heat. Sauté the onions and sausage until the sausage is crumbled and browned, about 10 minutes, then drain and transfer to the slow cooker.
- Stir in garlic, tomatoes, clam juice, broth, vermouth, rice, coriander, cumin, saffron, white pepper and salt. Cover and cook on low for 4 hours.
- Heat the remaining olive oil in a separate large skillet over low heat. Sauté the fish and shrimp in oil for 6 minutes. Transfer to the slow cooker, and add the mussels and clams. Stir in the green pepper and peas. Cover and cook on low for 1 hour. Store any leftovers in an airtight container in the fridge.
Excerpted from Slow Cooker Favorites Chicken: 150+ Easy, Delicious Slow Cooker Recipes, from Hot Chicken Buffalo Bites and Chicken Parmesan to Teriyaki Chicken by Adams Media. Copyright © 2017 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved.
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