Slow Cooker Paella

Don’t get discouraged by the word Paella. It’s just a fancy word for a Spanish dish with rice, vegetables and seafood. This is a more kid-friendly version and packed with important vitamins and minerals. I made it in the slow cooker but I have included a stove-top method at the bottom of the page. If your child likes spicy dishes, add the crushed red pepper. If not, omit or add other seasonings to suit your tastes. Enjoy!

Click on the highlighted ingredients to learn about their nutritional value in the Gut Reaction Program.

Slow Cooker Paella


Non-stick cooking spray

3/4 cup chopped assorted colored sweet peppers

1/2 cup chopped onion

2 cloves garlic, minced

2 1/2 cups chicken broth

1 cup uncooked regular brown rice

1/2 teaspoon dried thyme, crushed

1/8 teaspoon crushed red pepper, optional

1/4 teaspoon ground turmeric

12 ounces fresh or frozen shrimp, peeled and deveined

12 ounces wild salmon fillet, cut into 3/4-inch pieces

1 cup frozen peas


1. Coat a 3-1/2- to 4-quart slow cooker with cooking spray; add peppers, onion, and garlic and stir. Then add the broth, rice, thyme, crushed red pepper (if using), and turmeric.

2. Cover; cook on low-heat setting for 4 hours. Stir in shrimp, salmon and peas. Cover; cook 45 minutes more, stirring once. Remove cooker from liner; let stand, covered, for 10 minutes (fish should flake, shrimp should be opaque, and rice should be tender). Makes 6 servings.

No Slow Cooker? Try the Stovetop Method:

In a large skillet heat 1 tablespoon olive oil over medium heat. Add sweet peppers, onion, and garlic. Cook and stir for 4 minutes or until tender. Stir in crushed red pepper, turmeric and rice. Cook and stir for 1 minute. Add chicken broth and thyme; bring to boiling; reduce heat. Cover and cook for 30 minutes. Add shrimp, salmon, and peas. Cover and cook for 10 minutes more or until rice is tender, shrimp are opaque, and the salmon flakes. Remove from heat and let stand 10 minutes.


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