Slow Cooker Paell-yay! - ¡Olé!

Something like this but without the
$394 Sur La Table price tag

In my life B.F. (Before Fire), I owned a paella pan, or paellera. It was so cool! Double-handled, a sturdy one-tasker with a special purpose. I could almost feel its smugness as it sat apart from the other pots and pans in the pantry. ¿Como? Talk with you rabble? No, I am a PAELLA pan! The very idea!!!

I maybe used it twice. A.F. my choices became much more multi-task in the kitchen. The only one-tasker I own these days is an electric wok, and most of the time I make stir fry in a wide, deep, sloped side Calphalon saute pan. Sorry, Wokkie.

Paella is a great fiesta dish, and it can be quite elaborate. I made one once with all the shellfish in shells: mussels, clams, shrimp. And a couple of kinds of sausages. A showcase. And a lot of prep work.

This is one you can make in the slow cooker which makes it good even for hot summer days, and It has a cook time of only 3 1/2 hours, which makes it doable on a work night if you prepped the veggies and stored them in baggies ahead of time.

You could add chicken thighs to this as well. Cut them into 1 1/2" pieces and brown first.

Mangia!

Slow Cooker Shrimp and Sausage Paella

Adapted from Wanna Bite

INGREDIENTS

16 oz chorizo or andouille sausage

lb. shrimp, peeled and de-veined

1½ cups (dry) long grain brown rice 

1 medium onion, chopped
3 garlic cloves, chopped

1 medium red bell pepper, chopped

1 medium red bell pepper, chopped
1½ cups diced canned tomatoes

1½ cups vegetable or chicken broth

1 cup frozen green peas

1 teaspoon ground tumeric
1/4 teaspoon saffron
1 tablespoon crushed red pepper
1 bay leaf

lemon wedges and green onion to garnish

INSTRUCTIONS

In a pan, brown the sausages for 5 minutes, then chop into small chunks.I like to slice on an angle...so fancy!

Add the sausage, rice, onion, garlic, bell peppers, tomatoes, broth, salt and spices to the slow-cooker, and mix to combine.

Cook on high for 3 hours.

After the paella has been cooking for 3 hours, give it a good stir.

Under cold running water in a colander, thaw the peas.

Mix the shrimp and the peas in with the paella, and cook on high for another 30 minutes.

Garnish with green onion and lemon wedges. Salt and pepper to taste, if desired.