This easy Slow Cooker Paella is a delicious, hearty dish full of seafood, rice, and rich flavors. It’s a simple, one-pot meal that’s perfect for a quick dinner with minimal prep. You can easily swap ingredients to suit what you have on hand, making it a flexible and tasty weeknight favorite.

Recipe Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 tsp hot smoked paprika
• 1 tsp dried thyme
• 300g/10oz paella or risotto rice, rinsed until the water runs clear
• 3 tbsp dry Sherry or white wine (optional)
• 400g/14oz can chopped tomatoes with garlic
• 900ml/1½ pints chicken stock
• 400g/14oz bag frozen mixed seafood
• Juice of ½ lemon, other half cut into wedges, for garnish
• Handful of flat-leaf parsley, roughly chopped, to scatter
• Crusty bread, to serve

How To Make Slow Cooker Easy Paella

1. Prepare the slow cooker: Heat the slow cooker if necessary. Heat the oil in a large frying pan. Add the onion and soften for 5 minutes.
2. Add the spices and rice: Stir in the paprika, thyme, and rice, cook for 1 minute, then splash in the Sherry or wine, if using. Once it has evaporated, scrape everything into the slow cooker.
3. Cook the base: Stir in the tomatoes and stock, season with salt and pepper. Cover and cook on High for about 2 hours.
4. Add the seafood: Stir the frozen seafood into the pot, cover, and cook for another 30 minutes or until the prawns are cooked through and the rice is tender.
5. Finish and serve: Squeeze over the lemon juice, scatter with parsley, and serve with extra lemon wedges and crusty bread.

Recipe Tips

• Use paella or risotto rice: These types of rice absorb liquid well, ensuring a tender and flavorful dish. Avoid long-grain rice, which can become too dry.
• Don’t skip rinsing the rice: Rinse until the water runs clear to remove excess starch. This prevents the paella from becoming too sticky.
• Season well: Taste the dish before serving and adjust salt and pepper. The stock can vary in saltiness, so it’s important to season to your taste.
• Cook seafood carefully: Add the frozen seafood toward the end to prevent it from overcooking. It should be tender and juicy.
• Stir once halfway: Give the paella a gentle stir halfway through cooking to make sure the rice cooks evenly.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Stickiest-ever BBQ Ribs
• Slow Cooker Saucy Chicken & Spring Vegetables
• Slow-Roasted Pork Shoulder

Slow Cooker Easy Paella

Recipe by Shili MohamedCourse: , DinnerCuisine: , SpanishDifficulty: , Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

2

hours 

30

minutes

Calories

431

kcal

This easy Slow Cooker Paella is a delicious, hearty dish full of seafood, rice, and rich flavors. It’s a simple, one-pot meal that’s perfect for a quick dinner with minimal prep. You can easily swap ingredients to suit what you have on hand, making it a flexible and tasty weeknight favorite.

Ingredients

• 1 tbsp olive oil

• 1 onion, chopped

• 1 onion, chopped

• 1 tsp hot smoked paprika

• 1 tsp dried thyme

• 300g/10oz paella or risotto rice, rinsed until the water runs clear

• 3 tbsp dry Sherry or white wine (optional)

• 400g/14oz can chopped tomatoes with garlic

• 900ml/1½ pints chicken stock

• 400g/14oz bag frozen mixed seafood

• Juice of ½ lemon, other half cut into wedges, for garnish

• Handful of flat-leaf parsley, roughly chopped, to scatter

• Crusty bread, to serve

Directions

• Prepare the slow cooker: Heat the slow cooker if necessary. Heat the oil in a large frying pan. Add the onion and soften for 5 minutes.
•   Add the spices and rice: Stir in the paprika, thyme, and rice, cook for 1 minute, then splash in the Sherry or wine, if using. Once it has evaporated, scrape everything into the slow cooker.
• Cook the base: Stir in the tomatoes and stock, season with salt and pepper. Cover and cook on High for about 2 hours.
• Add the seafood: Stir the frozen seafood into the pot, cover, and cook for another 30 minutes or until the prawns are cooked through and the rice is tender.
• Finish and serve: Squeeze over the lemon juice, scatter with parsley, and serve with extra lemon wedges and crusty bread.