Crockpot Paella

Whilst preparing the ingredients turn the crockpot on to low setting. Heat the oil in a large frying pan and add the bacon and Chorizo. Cook for 5 to 6 minutes stirring occasionally then add the onion, garlic, and pepper. Increase the heat and add the stock, saffron and chopped tomatoes, bring to a simmer, season generously and transfer to the crockpot

Add the chicken thighs to the same pan and increase the heat. Cook for 6 to 7 minutes to brown on all sides and transfer to the crockpot. Add the rice to the frying pan and warming it up for a minute or so then transfer it to your crockpot. Cover and cook for about 6 to 8 hours until the chicken is no longer pink in the centre.

After about 5 hours, top up with a little extra water if required then add the shrimp on the mussels along with the peas and spring onions. Season, cover and continue to cook for another 45 minutes until the mussels open and the shrimp becomes pink, discard any muscles which do not open.

To serve, squeeze the juice of half a lemon over and spoon into bowls and garnish with the chopped flat leaf parsley

Make sure that you scrub the mussels well and remove the beard. Tap them gently to see if they will close if they don't close when tapped discard them also discard any that do not open after cooking