The Story Behind This Recipe
Traditional paella originated in Valencia, Spain, where it was cooked by farmers over an open fire in wide, shallow pans. They used ingredients they had on hand – initially rabbit, snails, and local vegetables. This slow-cooker version maintains the spirit of that resourceful cooking tradition while adapting it for busy modern life.
While authentic paella uses saffron for its distinctive color and flavor, this budget-friendly version substitutes paprika, creating a delicious alternative that respects the original concept while making it accessible for everyday cooking.
Time to add the peas now.
Stir well and cover again for ten more minutes.
Now it’s READY! Serve it up, add some coriander and lemon. Yummy!
It doesn’t need to be saffron to make delicious paella. In fact, using paprika will make your food taste like you know what you’re doing, since paprika is an important ingredient in most Spanish cuisine. The paprika will give your paella a smoky richness, and your dinner guests will think you’ve been slaving away in the kitchen for hours.
Busy People's Slow Cooker Chicken Paella
Ingredients
- 2 tablespoons EVOO
- 2 pounds boneless skinless chicken breast cut to bite size
- 3 teaspoon sweet smoked paprika
- 2 cups short or medium grain rice
- 1 can 14.5 oz whole tomatoes
- 1½ cup low sodium chicken broth
- ½ cup dry white wine optional
- 1 pkg 8oz. cured chorizo thinly sliced.
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 1 tablespoon salt
- 2 cups thawed frozen peas
- ½ cup chopped flat-leaf parsley
- 1 lemon cut into 8 wedges
Instructions
- Heat a skillet on medium-high.
- Add chicken in a single layer and sprinkle with 1½ tsp paprika, salt, pepper. Cooked both sides golden brown about 5 minutes.
- Transfer chicken to slow cooker. Add rice to skillet and cook until light golden about 3 minutes.
- Add rice, tomatoes, broth, wine chorizo, onions, garlic and the rest of paprika to slow cooker. Stir to combine.
- Cover and cook on High heat until the rice is tender about 1¾ to 2 hours.
- Stir in peas, cover and let set for 10 minutes.
- Top with parsley and serve with lemon wedge.
Here’s the step-by-step video:
Special thanks to Jack for the video recipe. Enjoy your meal and don’t forget to share!
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Enjoy!