Post by Sylvia on Oct 23, 2008 14:44:22 GMT -6
Crockpot Paella
Serves 8 comfortably
We adore Paella, but no matter what I've tried I can't replicate one that we had 5 years ago in Paguera, Mallorca. We sat at our outdoor table and watched this huge Paella being cooked from scratch in the open air. We had ordered before I knew that rabbit was one of the ingredients It was superb. This one comes close, but there's no rabbit. Rather than stand for hours cooking this, it is easier to do it in the slow cooker. If you want to impress there is nothing to stop you serving it up in a proper paella pan.
It seems like a lot of work, but it isn't, it's just preparation and the end result makes it all worthwhile.
1Tbs olive oil
2 onions, chopped
2 cloves of garlic, crushed
1 Tbsp fresh Thyme leaves
2 tsps finely grated lemon rind
4 large ripe tomatoes, chopped
2 1/2 cups short grain white rice (Arboria)
pinch of saffron threads, soaked in 2 cups of water
5 cups of chicken or fish stock
300g fresh or frozen peas
2 red peppers/capsicums, chopped
2 lbs/1kg mussels, scrubbed and cleaned
1lb/500g firm white fish fillets, chopped into bite size pieces
285g prawns, peeled but uncooked
200g scallops
3 calamari, cleaned and sliced - ask your fishmonger sweetly
1 Tbsp fresh parsley, roughly chopped
2 Lemons, quartered
Preheat slow cooker to high heat level. Add the oil and the onions and stir then add the garlic, thyme, lemon rind and tomatoes, cook for 15 minutes.
Add the rice and saffron mixture and warmed stock. Simmer, stirring occasionally for 1 and a 1/2 hours or until the rice has absorbed almost all of the liquid.
Stir in the peas, peppers and mussels, cook for 20 minutes. Add the fish, prawns and scallops, cook for 20 minutes. Stir in the calamari and parsley and cook for 20 minutes longer or until the seafood is cooked.
Dress with lemon quarters, sprinkle parsley on top, and serve.
Sylvia446
Serves 8 comfortably
We adore Paella, but no matter what I've tried I can't replicate one that we had 5 years ago in Paguera, Mallorca. We sat at our outdoor table and watched this huge Paella being cooked from scratch in the open air. We had ordered before I knew that rabbit was one of the ingredients It was superb. This one comes close, but there's no rabbit. Rather than stand for hours cooking this, it is easier to do it in the slow cooker. If you want to impress there is nothing to stop you serving it up in a proper paella pan.
It seems like a lot of work, but it isn't, it's just preparation and the end result makes it all worthwhile.
1Tbs olive oil
2 onions, chopped
2 cloves of garlic, crushed
1 Tbsp fresh Thyme leaves
2 tsps finely grated lemon rind
4 large ripe tomatoes, chopped
2 1/2 cups short grain white rice (Arboria)
pinch of saffron threads, soaked in 2 cups of water
5 cups of chicken or fish stock
300g fresh or frozen peas
2 red peppers/capsicums, chopped
2 lbs/1kg mussels, scrubbed and cleaned
1lb/500g firm white fish fillets, chopped into bite size pieces
285g prawns, peeled but uncooked
200g scallops
3 calamari, cleaned and sliced - ask your fishmonger sweetly
1 Tbsp fresh parsley, roughly chopped
2 Lemons, quartered
Preheat slow cooker to high heat level. Add the oil and the onions and stir then add the garlic, thyme, lemon rind and tomatoes, cook for 15 minutes.
Add the rice and saffron mixture and warmed stock. Simmer, stirring occasionally for 1 and a 1/2 hours or until the rice has absorbed almost all of the liquid.
Stir in the peas, peppers and mussels, cook for 20 minutes. Add the fish, prawns and scallops, cook for 20 minutes. Stir in the calamari and parsley and cook for 20 minutes longer or until the seafood is cooked.
Dress with lemon quarters, sprinkle parsley on top, and serve.
Sylvia446