Slow cooker aubergines
An easy vegetarian slow cooker recipe, packed with summer flavours - ideal if you're busy, simply put it on in the morning and it'll be ready come supper time
Slow cooker paella
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6
Skip to ingredients
- 2 tbsp olive oil
- 4 skinless, boneless chicken thighsthickly sliced
- 240g chorizoring, sliced
- 1 onionsliced
- 2 garlic clovescrushed
- 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 prawnspeeled
- ½ small bunch of parsleyfinely chopped
- lemonwedges and crusty bread, to serve (optional)
Nutrition: Per serving (6)
- kcal517
- fat21g
- saturates6g
- carbs46g
- sugars7g
- fibre5g
- protein31g
- salt2g
Method
step 1
Set the slow cooker to high. 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. Add your rice. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the 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.
