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Slow-cooker prawn paella recipe

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Here's a one-pot dinner that feels a little bit special, with minimal effort. With this paella recipe, there's no need to pre-cook anything, just throw it all in and let it simmer for a couple of hours. Serving 6 and providing 2 of your 5-a-day, this makes a wholesome family meal or great get-together dinner with friends. See method

Serves 6
Takes 2 hrs
693 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

1 tbsp vegetable oil
1 red onion, finely chopped
1 red pepper, roughly chopped
2 garlic cloves, crushed
1 tbsp sweet smoked paprika
300g paella rice
500ml carton passata
1 very low salt vegetable stock cube made up to 500ml
2 x 165g packs raw king prawns
100g frozen peas
100g green beans, trimmed and cut into thirds
50g black pitted olives
30g pack fresh flat-leaf parsley, chopped
1 lemon, cut into wedges
crusty bread (optional)

2 of your 5-a-day and a source of vitamin C

Each serving contains

Energy
2930kj
693kcal 35%
Fat
7g 10%
Saturates
2g 8%
Sugars
8g 9%
Salt
1g 16%

of the reference intake
Carbohydrate 131.6g Protein 22.2g Fibre 6g

Method

Put the oil, onion, pepper, garlic, paprika, paella rice, passata and stock in the bowl of a slow-cooker; season. Put the lid on and cook on high for 1 hr 30 mins.
Add the prawns, peas, green beans and black olives, then cover and cook for a further 30 mins.
Scatter with the parsley and serve with the lemon wedges for squeezing over. Serve with crusty bread, if you like.

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