Boxing Blog

    Recipe of the Week – Slow Cooked Paella

    Slow-Cooker Paella 


    1 tsp Extra virgin olive oil 

    5g Garlic paste or 4 cloves garlic (finely chopped) 1 x 400g tin diced tomatoes 

    2 x cups salt-reduced chicken stock 

    1/3 cup (85ml) dry white wine 

    5g chilli flakes (optional) 

    2 tsp smoked paprika 

    1 x brown onion (approx. 155g) (diced) 

    1 x cup Arborio rice (approx. 195g uncooked) 

    3 x chorizo style pork sausages (approx. 84g per sausage)  (cubed) 

    665g skinless chicken breast (cubed) 

    250g prawns  

    220g frozen peas 


    In a large skillet/non-stick pan over medium  heat, heat oil. Add the chicken to one side and chorizo to  the other. Season chicken with pepper and cook for 8-10  mins or until golden. (Remove chorizo if it’s getting too  burned)

    Set the slow-cooker on high. Add the chicken, chorizo, rice,  tomatoes, onion, garlic, paprika and chilli. Pour over the  chicken broth and white wine, then stir to combine. 

    Cover and cook for 3 hours (or until rice is tender), stirring  occasionally. 

    Remove the lid and stir in prawns and peas. Cover and  cook for a further 10 mins or until prawns are pink and the  peas are warmed through. 

    Garnish with chopped parsley and serve with lemon  wedges. 

    Divide the mixture into 6 serves for a yum dinner tonight and  an easy grab lunch for tomorrow. 


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