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Title: Slow Cooker Prawn & Chorizo Paella
Categories: Pork, Seafood, Vegetables, Herbs, Pasta
Yield: 4 servings
125 g Chorizo; diced
800 ml Chicken stock
1 lg Onion; fine chopped
1 Rib celery; fine diced
5 cl Garlic; crushed
2 tb Extra-virgin olive oil
125 ml White wine
200 g Tomatoes or cherry tomatoes,
- diced or quartered
200 g Orzo
400 g Raw peeled king prawns
1 Handful flat-leaf parsley;
- fine chopped
1 Lemon; in wedges, to serve
Set the slow cooker to high. Put in the first eight
ingredients, stir, then cook for 2 hours.
Stir in the pasta and scatter the prawns over the top.
Cook for 20-25 minutes or until the pasta is tender and
the prawns are pink.
Stir in the chopped parsley with some seasoning and
spoon into bowls. Serve with lemon wedges for squeezing
over.
By: Sarah Cook
RECIPE FROM:
https://www.olivemagazine.com
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