Ingredients
2 tbsp olive oil
4 skinless, boneless chicken thighs , thickly sliced
240g chorizo ring, sliced
1 onion , sliced
2 garlic cloves , crushed
1 tbsp sweet smoked paprika
pinch of saffron (optional)
150ml white wine
300g paella rice
400g can chopped tomatoes
400ml chicken stock
150g frozen peas
200g fresh or frozen raw king prawns , peeled
½ small bunch of parsley , finely chopped
lemon wedges and crusty bread, to serve (optional)
Method
STEP 1
Set the slow cooker to low. 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. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the rice, tomatoes and stock. Season. Cover and cook for 1½ hrs.
STEP 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.
STEP 3
Scatter over the parsley and serve with lemon wedges and crusty bread, if you like.