Slow Cooker Spanish Seafood Paella
Sarah Stouffer
ingredients
- 1 cup long grain white rice
- 2 cups water
- 1 onion, diced
- 1 tomato, diced
- pinch of ground saffron
- 3 cloves garlic, minced
- 1/4 t cayenne pepper
- 1 t salt
- 1 t black pepper
- 1/2 lb fresh mild fish fillets, cut into 1-inch pieces
- 1/2 lb fresh medium shrimp, shelled and tails removed
- 1/2 lb fresh sea scallops, cleaned
- 1 8 oz bag frozen peas, thawed and drained
- 1 lemon cut into wedges
directions
- 1
Place the rice, water, onion, tomato, saffron, garlic, cayenne pepper, sal and pepper in the crock-pot and mix throughly. Cook on High for 2 to 3 hours. Add fish fillets, sea scallops, shrimp and peas to the paella and cook on high for 30 minutes to 1 hour, or until fish is cooked through. Serve with lemon wedges as a garnish.
- 2
recommended unit size 3-6 quarts
Source: Slow Cooker Cook Book
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