Slow Cooker Paella

 Paella 191 retouch v2

Serves 4-6

  • 1 cup (250 mL) turkey or vegetable stock
  • 1/4 tsp (1 mL) saffron threads
  • 1 lb (454 g) boneless skinless turkey thighs, quartered
  • 4 Italian turkey sausages, sliced into 1” (2.5 cm) rounds
  • 1 onion, diced
  • 1 sweet red pepper or sweet yellow pepper, chopped
  • 1 clove garlic, finely chopped
  • 1 tsp (5 mL) smoked paprika
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) ground black pepper
  • 1/2 cup (125 mL) dry white wine
  • ½ lemon, juiced and zest reserved
  • 2 Tbsp (30 mL) tomato paste
  • 1 cup (250 mL) arborio rice
  • 12 large shrimp, shelled and deveined
  • 12 fresh mussels in shell, washed and de-bearded
  • ¼ cup (60 mL) chopped fresh parsley

Directions:

  • Heat up stock in a pot, add saffron then turn off heat and let stand for 10 minutes.
  • In slow cooker, combine turkey, turkey sausage, onion, red pepper, garlic, paprika, salt and pepper.
  • Stir in saffron broth, wine, lemon juice and tomato paste.
  • Cover and cook on low until turkey reaches an internal temperature of 165F (74C) and vegetables are tender, about 6 hours.
  • Stir in rice; cook, covered, on high until rice is tender and almost no liquid remains, 15 to 20 minutes.
  • Add shellfish and cover until shrimp are pink and mussel shells have opened.
  • Stir in lemon zest and parsley and serve on a large platter.

Nutritional Information (Per serving): Calories: 341; Protein: 28 g; Fat: 7 g; Carbohydrates: 35 g.