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Vortex Plus - Crispy Boneless Buffalo Wings
Shrimp and Scallop Paella Pronto
| By : |
| Prep Time | 5 minnutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
Spice Mixture:
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper
- 1 pinch saffron threads
Shrimp and Scallop Paella Pronto:
- 4 tbsp butter
- 1 onion chopped
- 4 cloves garlic chopped
- 1 cup valencia rice or arborio
- 1 red bell pepper cut into short strips
- 1 cup chicken broth
- 1/2 cup white wine
- 1 lb large shrimp peeled and deveined (preferably 31-40 size or larger)
- 1 lb sea scallops
- 1 cup green peas frozen
- 1/3 cup chopped cilantro or italian parsley optional
Ingredients
Spice Mixture:
Shrimp and Scallop Paella Pronto:
|
Instructions
- Add butter to the Instant Pot. Using the display panel select the SAUTE function.
- When butter has melted, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
- Add Spice Mixture ingredients to the pot and cook for 1 minute or until spices are fragrant.
- Add rice and red pepper to the pot and stir well.
- Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
- When the time is up, quick-release the remaining pressure. Add the shrimp, scallops and frozen peas.
- Cook and gently stir until shrimp and scallops are cooked through and most of the liquid has been absorbed, returning to SAUTE mode as needed.
- (Optional) Arrange on a paella pan (or other wide, shallow, stovetop-safe pan) and set on the stovetop, uncovered, on medium-high heat until the bottom of the rice forms a crust, about 5 minutes.
- Serve family-style sprinkled with cilantro or parsley.
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Delicious. Has a good kick. Recipe needs more liquid, though.
I agree, double the liquid
The flavour was fantastic! I added more 1/2cup more broth and wine. Will be making this again!
Not enough liquid.
I made this. It was so easy to do and it tasted great. I had all the ingredients on hand. I use saffron a lot. It is expensive but i buy on line you get so much more for only a few dollars more than a grocery store charges. Next time i am going to use frozen large sizespd shrimp and scallops and put it all in at once.
Should add extra 1/2 cup or fill cup of chicken broth. Also reduced salt by half. I used chicken instead of shrimp. Cooked chopped chicken on sautee to start until all sides were white; removed from pot. Then started this recipe; added chicken back with scallops after rice pressure cooks. Big hit with family.