Slow-Cooked Paella
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Method
- Heat the oil in the slow cooker on a high heat and add the chopped onion and garlic to soften
- Add the chopped plum tomatoes, kidney beans, pepper, and chilli flakes, Stir well
- Stir in the dry rice, stock and saffron. Cover and cook on low for 4-6 hours (until the liquid has been absorbed)
- 30 minutes before you are ready to serve, stir in the remaining vegetables (frozen peas, mangetout and artichokes)
- Add the chorizo style sausage (if using) to heat through
- Serve with a crisp fresh side salad
Cooking Temperature: Low/High
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Cooking Time: 5 - 7 hours
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Serves: 6
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Keeps For: 3 days
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Tips and Comments
- It's not absolutely necessary but the chorizo style sausage pieces do add a nice smoky flavour. See Not-Meat for more details
- This can be cooked on a hob in less time but the slow-cooked option does seem to help the flavour of the saffron develop.
- You can play about with this of course and try different vegetables as the mood/'fridge contents takes you!