While building the new European potato bread mountain today (our freezer is full), the slow cooker was bubbling along merrily with this simple and delicious treat from our ‘easy slow cooker’ book.
1 fresh or dried bay leaf
A few sprigs of fresh thyme and parsley
1 tbsp olive oil
8 chicken thighs
6 pork sausages
1 onion (chopped)
1 red pepper (sliced)
2 celery sticks (chopped)
3 garlic cloves (finely chopped)
1/2 tsp dried chilli flakes
125ml dry wine (red or white)
300ml chicken stock
400g tin chopped tomatoes
370g paella rice
200g peas (fresh or frozen and thawed)
Salt and pepper
Tie the bay leaf, thyme and parsley together with string.
Heat the oil and brown the chicken in a large frying pan. Work in batches and then set aside and season with salt. Brown the sausages, cut them into 3-4 pieces and set aside with the chicken.
Arrange the onion, pepper, celery, garlic and chilli flakes in the slow cooker. Pour in the wine, stock, tomatoes and a pinch of salt and stir well. Add the chicken and sausage and tuck the herbs in the top.
Cover and cook on high for 3 hours. Add the rice, replace the lid and cook for another 20 minutes. Put the peas on top and add a little more water if necessary. Cover and cook for a final 10 minutes. Remove the herb bundle, fluff up the rice to mix in the peas and serve.
Optional kitchen porn:
Crockpot slow cooker