Lilits recipe test1
Chorizo & Seafood Paella
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Votes: 15
Rating: 3.6
Rating: 3.6
Rate this recipe!
Course | Main Course |
Cuisine | Spanish |
Difficulty | Easy |
Browse Category | Rice & Pastas |
Duration | 15-30 min |
Diet | Celiac, Dairy Free, Gluten Free |
Cooking Technique | Pressure Cook |
Prep Time | 15 minutes |
Cook Time | 10 minutes |
Servings |
6 servings
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Ingredients
- 4 tablespoons olive oil
- 1 pound cured Spanish chorizo cut into
1 inch thick slices - 1 yellow onion diced
- 3 cloves garlic minced
- salt
- pepper freshly ground
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon saffron threads
- 1/2 cup dry white wine
- 14 ounces crushed tomatoes with juice
- 2 cups Basmati rice
- 4 1/4 cups chicken broth
- 1 pound littleneck clams or other small clams
- 3/4 pounds large shrimp peeled and deveined with tails intact
- 1 1/2 cups frozen peas
- flat-leaf parsley chopped fresh, for serving
- lemon wedges for serving
Ingredients
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Votes: 15
Rating: 3.6
Rate this recipe!
|
Instructions
- Select Sauté on the Instant Pot and warm
2 tablespoons of the oil. Add the chorizo and cook, stirring occasionally, until lightly browned and warmed through, about 4 minutes. Transfer the chorizo to a plate. - Warm the remaining
2 tablespoons oil in the pot. Add the onion and minced garlic and cook, stirring occasionally, until the onion is tender and translucent, about 3 minutes. - Season with salt and pepper, then add the smoked paprika, sweet paprika, granulated garlic, and saffron.
- Cook, stirring often, until the onion is well coated with the spices, about 3 minutes. Pour in the wine and, using a wooden spoon, scrape up any browned bits from the pot bottom.
- Add the tomatoes, rice,
4 cups of the broth, and the clams, discarding any clams that fail to close to the touch. - Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 8 minutes at high pressure.
- Turn the valve to Venting to manually release the steam. When the steam stops, carefully remove the lid, press the Keep Warm/ Cancel button to reset the program, then select Sauté.
- Add the remaining
1/2 cup broth, the shrimp, and the peas and cook, stirring occasionally, until the shrimp are opaque throughout, about 5 minutes. - Divide the paella among individual bowls, discarding any clams that failed to open. Top with parsley and a squeeze of lemon juice and serve.