Slow cooker tomato soup
Dig out your slow cooker to make a homemade tomato soup. You can choose your own consistency and make a thinner soup, if preferred, by adding more water
Microwave cheat's paella
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed or finely grated
- 700ml chicken stock
- pinch of saffron (optional)
- ½ tbsp sweet smoked paprika
- 300g paella rice
- 200g chicken, thinly sliced
- 200g chorizo, chopped
- 150g frozen peas
- ½ lemon, juiced, plus wedges to serve
- small handful of parsley, roughly chopped
Method
- STEP 1
Put the olive oil, onion, garlic and a pinch of salt in a large microwaveable dish, mix well and heat on high for 3 mins. Meanwhile, combine the chicken stock and saffron in a jug and leave to infuse for a couple of minutes.
- STEP 2
Stir the paprika, rice, chicken and chorizo into the onions and garlic, then pour in the chicken stock and saffron before seasoning well. Cover and cook on high for 15 mins. Stir, cover and cook for a further 5 mins.
- STEP 3
Uncover, being careful with the steam, then stir in the frozen peas and another 100ml water if it’s looking a little dry. Cook, uncovered, for 3 mins before drizzling with lemon juice and scattering over the parsley. Serve with lemon wedges for squeezing over.
