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Ingredients

Method

  • STEP 1

    Set the slow cooker to high. Heat the oil in a frying pan over a medium heat and fry the chicken and chorizo for 7-10 mins until golden. Transfer to the slow cooker using tongs. Add the onion to the pan and fry for 5-7 mins, or until just softened. Stir in the garlic, paprika and saffron, if using, and cook for 2 mins. Add your rice. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the tomatoes and stock. Season. Cover and cook for 1½ hrs.

  • STEP 2

    Add the peas and prawns and cook for 30 mins more. Check the rice is tender; if not, cook for another 15-30 mins.

  • STEP 3

    Scatter over the parsley and serve with lemon wedges and crusty bread, if you like.

Recipe from Good Food magazine, September 2020

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A star rating of 3.5 out of 5.31 ratings
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