Slow-Cooked Paella

Ingredients

  • 1 tbsp olive oil
  • 1 can peeled plum toms
  • 3 cloves garlic
  • 1 large onion
  • 1 can red kidney beans
  • 1 red pepper
  • 1 yellow pepper
  • 225g rice
  • 1 pint of vegetable stock
  • 1 tsp red chilli flakes
  • 1 tsp saffron
  • 60g frozen peas
  • 50g mangetout peas
  • 1 can artichoke hearts
  • Chorizo style sausage (optional)

Method

  1. Heat the oil in the slow cooker on a high heat and add the chopped onion and garlic to soften
  2. Add the chopped plum tomatoes, kidney beans, pepper, and chilli flakes, Stir well
  3. Stir in the dry rice, stock and saffron. Cover and cook on low for 4-6 hours (until the liquid has been absorbed)
  4. 30 minutes before you are ready to serve, stir in the remaining vegetables (frozen peas, mangetout and artichokes)
  5. Add the chorizo style sausage (if using) to heat through
  6. Serve with a crisp fresh side salad

Cooking Temperature: Low/High

Cooking Time: 5 - 7 hours

Serves: 6

Keeps For: 3 days

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!