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Spanish Seafood Paella
1 cup long grain white rice
2 cups water
1 onion, diced
1 tomato, diced
pinch of ground saffron
3 cloves garlic, minced
1/4 tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper
1/2 lb. fresh mild fish fillets, cut into 1-inch pieces
1/2 lb. fresh medium shrimp, shelled and tails removed
1/2 lb. fresh sea scallops, cleaned
1 8 oz. bag frozen peas, thawed and drained
1 lemon cut into wedges
Place the rice, water, onion, tomato, saffron, garlic, cayenne pepper,
salt and pepper in the Crock-Pot
®
Slow Cooker and mix thoroughly.
Cook on High for 2 - 3 hours. Add the fish fillets, sea scallops, shrimp
and peas to the paella and cook on High for 30 minutes -1 hour, or
until fish is cooked through. Serve with lemon wedges as a garnish.
Recommended Unit Size: 4 - 7 Quarts
Seafood
Shrimp Jambalaya
12 oz. boneless, skinless chicken breast
8 oz. smoked sausage of your choice
8 oz. smoked ham, diced
1 green pepper, chopped
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic minced
1 14 1/2 oz. can whole tomatoes
1/3 cup tomato paste
1 cup chicken broth
1 tbs. dried parsley
1 1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1 1/2 tsp. prepared hot sauce
1 1/2 tsp. cayenne pepper
1 tsp. black pepper
salt to taste
1 lb. fresh shrimp, shelled and cleaned
4 cups cooked rice
Cut the chicken into bite-sized pieces. Add all the remaining
ingredients, except the shrimp and rice to the Crock-Pot
®
Slow
Cooker. Cover; cook on Low for 8 -10 hours or on High for 3-4
hours. Add the shrimp during the last 30 minutes of cooking. Pour
the Shrimp Jambalaya over the rice when ready to serve.
Recommended Unit Size: 4 - 7 Quarts
Seafood
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