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Slow Cooker Seafood Paella

Prep Time: 10 minutes

Cook Time: 4 hour 30 minutes

Total Time: 4 hours 40 minutes

Serves: 8 people

Cuisine: Main

Skill Level: Easy

 

INGREDIENTS

  • 700g prawns
  • 10 scallops
  • ½ cups jasmine rice
  • ½ cup water
  • 2 cups vegetable broth
  • 2 teaspoons salt, divided
  • 2 teaspoons pepper, divided
  • 2 teaspoons smoked paprika, divided
  • 1 teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • 1 can chopped tomatoes
  • 4 Spanish chorizo links, sliced
  • 3 spring onions chopped (leave some for garnish)
  • 1 handful coriander chopped (leave some for garnish)
  • ½ cup peas
  • Lemon juice

 

METHOD

  1. Place the rice, salt, pepper, 1 teaspoon of paprika, garlic powder, red pepper flakes, canned tomatoes, chorizo, spring onions and coriander into the slow cooker, then pour in the water and vegetable broth. Mix the ingredients together, then cover the slow cooker and cook for 4 hours on LOW.
  2. Once cooked, remove the lid and place the peas into the slow cooker and mix together.
  3. Then, place the prawns and scallops on top of the rice mixture and season with 1 teaspoon each of salt, pepper, and paprika. Squeeze lemon juice over the paella, then recover and cook on HIGH for another 30 minutes.
  4. When finished, garnish with the extra chopped spring onions and coriander, serve then enjoy!

 

SHOPPING LIST

Camberwell Market Seafoods & Kingfisher Seafood

  • Prawns
  • Scallops

 

Nick & Sues Gourmet Deli or Camberwell Market Deli

  • Chorizo

 

Camberwell Market Fruit & Veg

  • Smoked paprika
  • Garlic powder
  • Red pepper flakes
  • Spring onions
  • Coriander
  • Peas
  • Lemon
  • Pepper

 

Pantry

  • Vegetable broth
  • Can chopped tomatoes
  • Jasmine rice
  • Salt