Express Paella

Cook time

20 minutes




  • Crock-Pot® Express Crock Multi-Cooker
  • 2 tbsp olive oil
  • 500g chorizo, sliced
  • 500g chicken thighs, diced
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1 red capsicum, seeds removed, diced
  • 1 tsp paprika
  • 1 cup chicken stock
  • 1 cup peas
  • ½ cup long grain rice
  • 2 tbsp freshly chopped parsley
  • ½ tsp extra fine sugar
  • 450g prawns, peeled, deveined
  • 400g can chopped tomatoes
  • Salt and freshly ground black pepper, to taste


  • Step 1 Press BROWN/SAUTÉ, and then press START/STOP. Add oil and preheat for 2 minutes. Add chorizo and chicken and brown in cooking pot for 3-4 minutes. Remove from cooking pot.
  • Step 2 Add garlic, onion and capsicum. Sauté for 4-5 minutes or until tender.
  • Step 3 Press START/STOP and add remaining ingredients to the cooking pot. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press RICE/RISOTTO, set the pressure to LOW, and set to 10 minutes. Press START/STOP.
  • Step 4 Once the unit has finished cooking, allow the unit to have a natural pressure release time of 5 minutes.
  • Crock-Pot® Express Crock Multi-Cooker CPE200 Recipe

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