Cooking Light
When you don’t have a paella pan, the slow cooker is perfect for making this hearty seafood and rice dish. Buy peeled and deveined shrimp to keep prep time minimal. When you add the shrimp to the cooker, place them around the outer edge so they will cook quickly and evenly.
How to Make It
1. Heat oil in a large skillet over medium-high. Add chicken to skillet; cook until browned (do not stir), about 4 minutes. Add rice and garlic to skillet; cook, stirring often, 1 to 2 minutes. Add stock and 2 cups water to skillet; bring to a boil. Add rice mixture to a 4- to 5-quart slow cooker. Sprinkle with salt and turmeric. Cover and cook on low until rice is tender, about 2 hours.
2. Add peas and tomato to cooker, and gently stir once to incorporate. Place shrimp around outer edge of rice mixture inside cooker; cover and cook until shrimp are done, about 10 minutes. Toss together shrimp and chicken mixture. If desired, sprinkle with parsley, and serve with lemon wedges.
Also appeared in: Cooking Light, September, 2021,Soups & Stews
