Slow Cooker Spanish Seafood Paella
1 cup long grain white rice
2 cups water
1 onion, diced
1 tomato, diced
pinch of ground saffron
3 cloves garlic, minced
¼ t cayenne pepper
1 t salt
1 t black pepper
½ lb fresh mild fish fillets, cut into 1-inch pieces
½ lb fresh medium shrimp, shelled and tails removed
½ lb fresh sea scallops, cleaned
1 8 oz bag frozen peas, thawed and drained
1 lemon cut into wedges
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.
recommended unit size 3-6 quarts
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- Recipe bySlow Cooker Cook Book
- Viewed 1649 times
PREP TIME: 15 min
TOTAL TIME: 3 hr
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