Friday, November 14, 2014
Paella in the Slow Cooker
Let me
start by going on a brief tirade about technology. It is a blessing and a
curse. However, I find that technology often leads me to feeling like I want to
have a temper tantrum, you know that feeling when you just can’t get something
to work and you don’t know why so you would rather throw yourself on the floor
with legs, feet and arms flailing instead of dealing with reality…yup, that is
what I feel like doing tonight.
However,
even though technology is not being cooperative my slow cooker is and my love
affair with this kitchen gadget continues to grow. Slow Cooker Paella being
just the most recent example. So, last night, after a long day of work, I
decided to put together this dish, with a little hesitation because we all know
that paella is supposed to be made in a large flat pan, full of tradition,
exotic spices and chutzpah.
But this
recipe was a really pleasant surprise. I do have to say that it is not exactly
reminiscent of traditional paella, however, it has really good flavor. The
texture is more reminiscent of risotto and not paella, but this could be due to
the fact that this recipe calls for Arborio rice. I love the flavor from the
smoked paprika and the saffron, love the spice from the Spanish chorizo and
this is just great easy comfort food.
So to
begin with brown the chicken thighs in olive oil with smoked paprika, salt and
pepper. Remove with a slotted spoon and put in the crockpot.
Next, add
the rice and brown. This is a common requirement of Arborio rice as it breaks
down the starch and also adds a nutty flavor to the grain.
Now add
the rice, tomatoes (the recipe calls for whole but I used diced to save time),
chicken broth, white wine (I drank the leftovers!!), Spanish, aka cured,
chorizo, onion, garlic, saffron and salt to the slow cooker.
On a side
note, Spanish or cured chorizo is different from Mexican chorizo as it is well
cured. It is more reminiscent of a salami type of meat versus the Mexican
chorizo which is more soupy and similar in style to an Italian sausage. Spanish
chorizo is a pork sausage and it is flavored with Smoked Paprika. It holds its
shape and can be sliced, which is perfect for a dish like this.
Turn on
the slow cooker to high and cook for 2 minutes. Add 2 cups of peas and let sit
for 10 minutes.
Yes, that
is it!! Doesn’t get much easier than this, right? Just so you know Arborio rice
is often served al dente and this dish definitely has al dente rice so if you
like your rice a little bit well done you may want to cook it for longer. Just
something to be aware of.
This dish
can be paired with red or white wine. I ate it with a red table wine and the
dry finish of the wine paired nicely with the dish, but I am sure a crisp
Sauvignon Blanc would also be heaven with this. Oh and by the way, this dish
makes the house smell amazing!! Cheers!!
Ingredients:
•
2
tablespoons EVOO
•
2
pounds boneless, skinless chicken thighs, cut into bite-size pieces
•
3
teaspoons sweet smoked paprika
•
2
cups short-or medium-grain rice, such as Arborio
•
1
14 1/2 ounce can whole tomatoes, diced
•
1
cup low-sodium chicken broth
•
1/2
cup dry white wine
•
1
8 ounce package
cured chorizo, thinly sliced
•
1
onion, finely chopped
•
3
cloves garlic, finely chopped
•
A
pinch saffron (optional)
•
1
tablespoon salt
•
2
cups thawed frozen peas
•
1/2
cup chopped flat-leaf parsley
1 lemon, cut
into 8 wedges
Directions:
In a large skillet, heat the EVOO over
medium-high. Add the chicken in a single layer and sprinkle with 1 1/2 tsp.
paprika; season with salt and pepper. Cook, turning occasionally, until light
golden, about 5 minutes. Using a slotted spoon, transfer the chicken to a large
slow cooker.
Add the rice
to the skillet and cook, stirring, until light golden, 3 minutes. Add the rice,
tomatoes, broth, wine, chorizo, onion, garlic, saffron, if using, 1 tbsp. salt
and 1 1/2 tsp. paprika to the slow cooker. Stir to combine. Cover and cook on
high heat until the rice is tender, about 1 3/4 to 2 hours. Stir in the peas;
cover and let stand for 10 minutes. Top with the parsley; serve with the lemon
wedges.
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