Smoky and simple, this dish is sure to please. Substitute regular paprika for the smoked paprika if you don't have any on hand or prefer your paella on the less smoky side.
- Portion size 4 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodStir saffron into chicken broth; let stand for 10 minutes.
In slow cooker, combine chicken, sausage, onion, red pepper, garlic, paprika and salt. Stir in saffron broth, wine and tomato paste.
Cover and cook on low until juices run clear when chicken is pierced 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. Stir in parsley.
Nutritional facts Per serving: about
- Sodium 751 mg
- Protein 34 g
- Calories 506.0
- Total fat 17 g
- Potassium 632 mg
- Cholesterol 119 mg
- Saturated fat 6 g
- Total carbohydrate 47 g
- Iron 19.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 18.0
- Vitamin C 93.0