Crockpot Seafood Paella
Serving Size / Yield
- 10 fresh Mussels in Shells
- 10 fresh Clams in Shells
- 3 C Chicken Broth
- .75 grams Saffron
- ¼ C Olive Oil
- ½ C Onion, finely chopped
- 4 Garlic Cloves, minced
- 1 ½ C Uncooked Converted White Rice, rinsed
- ½ lb Uncooked Jumbo Shrimp in Shells
- 1 9-oz bag frozen Sweet Peas
- 1 sprig Italian Parsley
- 1 tsp Salt
- ½ C (jar) Roasted Red Peppers, sliced
Fully clean your mussels and clams until all sand is removed. Discard any open or broken shells and carefully remove any barnacles. Set in the refrigerator once cleaned.
Heat your chicken broth in the microwave for about 15 to 20 seconds or until hot. Stir in the saffron and let rest for about five minutes. Pour into your crockpot and continue to the next step.
Heat the oil in a large pot over medium-high heat. Once hot, add the onion, garlic and rice. Let cook for about two minutes or until the onion softens. Pour into the crockpot along with the roasted red peppers and stir to combine. Add the salt and parsley and then cover and cook on low for four to five hours.
Add the seafood and peas to the pot during the last 35 minutes or an hour of cooking. Cook on high until the shrimp are thoroughly heated and the clams and mussels have opened up.