Shrimp and Scallop Paella Pronto
Servings Prep Time
4servings 5minnutes
Cook Time
Servings Prep Time
4servings 5minnutes
Cook Time
Spice Mixture:
  • 1tsp paprika
  • 1tsp turmeric
  • 1/2tsp salt
  • 1/4tsp black pepper
  • 1/4tsp crushed red pepper
  • 1pinch saffron threads
Shrimp and Scallop Paella Pronto:
  • 4tbsp butter
  • 1 onionchopped
  • 4cloves garlicchopped
  • 1cup valencia riceor arborio
  • 1 red bell peppercut into short strips
  • 1cup chicken broth
  • 1/2cup white wine
  • 1lb large shrimppeeled and deveined (preferably 31-40 size or larger)
  • 1lb sea scallops
  • 1cup green peasfrozen
  • 1/3cup chopped cilantro or italian parsleyoptional
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. 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.
  3. Add Spice Mixture ingredients to the pot and cook for 1 minute or until spices are fragrant.
  4. Add rice and red pepper to the pot and stir well.
  5. 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.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  8. When the time is up, quick-release the remaining pressure. Add the shrimp, scallops and frozen peas.
  9. 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.
  10. (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.
  11. Serve family-style sprinkled with cilantro or parsley.