Slow cooked paella (serves 4 – 6)


  • 350 ml of chicken stock
  • ½ teaspoon saffron strands
  • 4 chicken breasts, cubed
  • 120g of cooked jumbo king prawns
  • 4 rashers of streaky bacon
  • 100g of sliced chorizo (optional)
  • Extra virgin olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 2 red peppers, chopped
  • ½ a can of chopped tomatoes
  • 250 ml of white wine
  • 1 tablespoon of lemon juice
  • 1 teaspoon of paprika
  • 1 tbsp of thyme leaves
  • 100g of frozen peas
  • 550g of short-grain rice
  • Salt and pepper
  • • Heat a little of the olive oil in a pan and add the chicken cubes. Cook on a moderate heat for 10 to 15 minutes until completely cooked through. Remove from the pan and place in a slow cooker or casserole dish.
    • Heat the oil in the pan and add the bacon and the chorizo, if you are using it, and fry on high for 5 minutes. Turn down the heat and then add the onion, pepper, garlic and chilli and fry until the onions and pepper are soft.
    • Add the rice to the pan along with the bay leaves, thyme, white wine, stock, paprika, saffron and lemon juice and stir until all combined. Season to taste.
    • Cover and cook for about 40 minutes in the oven at 180°c (gas mark 4), stirring occasionally until all the liquid is absorbed. If you are using a slow cooker cook on low for a minimum of 4 hours or 2 hours on high.
    • When it is cooked stir in the tomatoes and the prawns and the peas and cover again to cook for a further 5 minutes.
    • Season with a little salt and pepper and spoon on a large plate. Top with lemon quarters.

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