This recipe is a newer crock pot creation, however in the past couple of months,  I have made it on a number of occasions, primarily when serving many mouths (8+), hence why I call it the Party Paella.  It is so good that it’s worth making for a regular sized dinner and enjoying the leftovers for a couple of days (the husband prefers it reheated). 

Originally, I started this Paella out as a Vegetarian dish per a dinner request, but it has evolved into a meaty meal with the addition of turkey sausage.  Both versions are great and share similar flavors resulting in pure satisfaction.  My Spainard ancestory almost guilts me a little for calling this recipe “Paella” since there are no creatures from the sea debuted, but its savory taste makes it deserving of the Paella title.

Print Recipe Here

This recipe makes a ton- about 8 main course or 12 side servings.
Prep time = 10 minutes, Cooking time is at least 3 1/2 hours.


Part 1:

  • 1 Large Onion chopped
  • 1 Green or Red Pepper, chopped
  • 1 8 oz package sliced mushrooms
  • 2 garlic cloves, diced
  • 1 Can Artichoke Hearts (or a 9 oz frozen package)
  • 1 can Kidney Beans
  • 1 can White beans
  • 28 oz. can diced Tomatoes
  • 3 Cups Broth/Stock
  • 4 Bay Leaves (optional)

Part 2:

  • 1 16 oz package Saffron Yellow Rice
  • 1 14 oz package of Turkey Kielbasa Sausage
  • 1 Cup canned Peas drained 
Directions  Paella

  1. Add all of Part 1 ingredients into crock pot and cook on LOW for 5 hours or HIGH for 2 hours.
  2. Slice Sausage into 1/2 thick pieces and add to pot along with rice and cook on HIGH for at least 90 additional minutes (rice needs to get soft and liquid absorbed).
  3. Stir in peas and serve.