Usuba
Seafood Paella in a Slow Cooker
A Spanish rice dish with seafood cocktail, carrots, and onions. Cooked in a slow cooker with tomato paste and aromatic spices. The rice turns out fluffy, the seafood is tender, and the combination of ingredients creates a rich, satisfying flavor.
- Total
- 60 min
- Standard serving
- 184.3 g
Ingredients
Total 9
Instructions
- 1
Step 1
Boil water in a pot. While it heats up, rinse the rice with cold water several times until the water runs clear. Use Arborio or Carnaroli rice — they are best suited for paella.
- 2
Step 2
Peel the carrots and onions. Chop them into small cubes.
- 3
Step 3
Place the seafood cocktail in a roasting bag in a pot of boiling water so that the water fills it halfway. Cover with a lid and leave for 5 minutes.
- 4
Step 4
Pour vegetable oil into the multicooker bowl and turn on the "Baking" mode. With the lid open, fry the onions and carrots until soft.
- 5
Step 5
In a separate bowl, mix water, tomato paste, salt and spices. Stir well.
- 6
Step 6
Drain the water from the rice and add it to the multicooker bowl with the vegetables. Arrange the seafood. Mix everything thoroughly.
- 7
Step 7
Pour the prepared water with pasta and seasonings. The liquid should be slightly above the rice. Close the lid and set the "Buckwheat" mode for 35 minutes.
After the program is complete, leave the paella in the slow cooker on warm for another 10 minutes.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
