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Caldo Verde
Portuguese Tomato Rice with Shrimp
| By : |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 tablespoons tomato paste
- 4 cloves garlic finely chopped
- 2 bay leaves
- 1 1/2 cups Arborio rice
- 2 3/4 cups passata or thin tomato puree; if the passata is very thick use
2 1/4 cups passata and1 1/4 cups of stock - 3/4 cup chicken stock
- 2 teaspoons paprika
- kosher salt to taste
- black pepper to taste
- 1 cup tomato diced, heaping cup
- 3-4 tablespoons butter
- 1 handful parsley freshly chopped
- 24 raw shrimp shelled and deveined, optional
Ingredients
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Instructions
- Hit the sauté button on your Instant Pot and when says it’s hot, add in the oil and the onions and
- sauté for 3 or 4 minutes, until the onions are nice and soft.
- Add in the tomato paste and cook for another couple of minutes, stirring constantly so the tomato paste doesn't burn.
- Now throw in the garlic and bay leaves, stir another minute before adding in the rice.
- Pour in the stock, the tomatoes, paprika and good pinch of kosher salt (start with 1 teaspoon and taste) and a few grinds of black pepper. Lastly, stir in the chopped tomatoes
- Close up the lid, seal the vent and program your Instant Pot to cook for 6 minutes at high pressure.
- When the time is up, quick release the pressure, open the lid and give the rice a good stir. It will be quite soupy.
- If you are adding shrimp, add them now, stir them into the rice and add the lid back on and let the rice sit for 3 or 4 minutes to cook them. If you are NOT adding shrimp, you can leave the lid off but continue to stir the rice occasionally for another minute or so to thicken the rice up a bit.
- Just before serving, stir in the butter and parsley. Enjoy!
Carole’s passions for food and her family–although not necessarily in that order–are legendary. From her love of blogging on The Yum Yum Factor, showcasing delicious and unique ethnic and everyday recipes to reviewing local restaurants and other exciting edible happenings in Toronto, teaching cooking classes and doing recipe development for brands, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as pulling from the daily ups and downs of her life for humour. For the last two years, she has been teaching popular Instant Pot workshops all over Toronto and has devoted a large chunk of her time to developing pressure cooker recipes.Her newest adventure is her role as Chef at The Kingston Social House in Toronto!
When she’s not busy creating magic in the kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup
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We made it. The instapot indicated burnt. Took all out. Cleaned instapot, added more than double broth. Started it again with the same results. There doesnt seem to be enough liquid to precent tbe pan from scorching.
Very tasty and flavourful. Added alot more shrimp than required in recipe. It was a hit for the whole family. Will definitly make it again.
I had same issue with Instapot stopping due to burnt.
Made this! It was good! Cooked risotto for 12 minutes. Added shrimp and cooked for another two.
We tried this and got a “burn” error. Ended up adding more stock and sautéing the rice. Poorly designed recipe.
Hi Fred,
It requires a thin tomato paste or it will burn. In the ingredient list it mentions to use less paste and broth if it is your standard store bought thick tomato paste.
I got the burn issue too. Not worth the trouble. I can mske a rice and shrimp dish on my stovetop much more easily.
Burn issue like most of you. Never, never will I use this recipe again. My husband and I were very frustrated. We followed recipe to a “T”.
Always too thick… I added twice the amount of stock and water plus more water. Now i have to let my instant pot soak for like ten years to get the rice off. I had to put it on the burner with my large French skillet. Bland gumbo tonight i guess. Never again!