Ingredients
3 cups chorizo, sliced into 1-inch rings
1 cup shrimps, fresh or frozen, thawed if using frozen, tail-on, and deveined
1 cup clams, or mussels, fresh or frozen, thawed if using frozen and debearded
1 cup scallops, fresh or frozen, thawed if using frozen
1¾ cups seafood broth, or chicken broth
1½ cups long grain rice
½ cup white wine
3 oz yellow onions, chopped
4 oz bell peppers, of your choice, chopped
2 cups tomatoes with juice, canned, diced or crushed
1 cup green peas, frozen and thawed
1 tsp ground turmeric
½ tsp smoked paprika
1½ tsp garlic salt
¼ cup olive oil
salt and ground black pepper, to taste
2 lemon wedges, per serving
1 tbsp aioli, per serving if using
¼ tsp parsley, chopped, per serving
Preparation
In a wide skillet, heat up the olive oil. Add the sausage and saute for roughly 5 to 7 minutes until caramelized. Set aside.
Using the same skillet with oil, sear the scallops and shrimps separately for roughly 2 to 3 minutes per side, until golden on both sides. Set aside.
Still using the same skillet with oil, add the mussels or clams and saute briefly for roughly 3 to 5 minutes, just until they open up if using fresh.
Deglaze with white wine and reduce briefly, then set aside this together with the other seafood.
Add the rice, onion, bell pepper, tomatoes, broth, and all the spices to the slow-cooker. Mix to combine.
Cover and cook on High for 3½ hours.
Add the peas to the slow cooker and cook for an additional 30 minutes.
Add the seafood and chorizo into the crockpot during the last 15 minutes of cooking. Stir to combine.
Once the paella is cooked, season to taste with salt and pepper. Adjust accordingly.
Portion the paella and drizzle with aioli, if preferred.
Garnish with parsley and serve with a lemon wedge. Enjoy!
