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Cardamom Yogurt with Roasted Peaches
Chorizo & Seafood Paella
| By : |
In Spain, paella is classically prepared in a wide, shallow metal pan over an open fire and must be tended nearly constantly as it cooks. The Instant Pot simplifies the process, cooking quickly and with little effort from the chef.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
6 servings
|
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
|
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.
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This was the first dish I made in my Pot! Turned out amazing! So easy! The rice was the right consistency and my seafood wasn’t overcooked! Would definitely recommend and will be making again!
This is deliciois!! I made it for my family yesterday, and everyone loved it! It turned out better than the paella I’ve had at some restaurants. I will definiteky add this to my dinner rotation!
It was brilliant! My first paella and it was a fun journey.
This was terrific, tasty and easy. Only problems were recipe does not say when to reinsert chorizo and it takes somewhat longrr to make than indicated.
The paella turned out mushy, burnt and bland. I used the 10-in-1 instapot while making it, onions burnt and stuck to the pot, which caused issues pressurizing the cooker. The rice was also too much.
This is in no way paella. Paella is always cooked uncovered in a shallow pan. The ingredients are sure to produce a flavorful result but rice more moist and soft than paella.
Great flavor. My daughter bought me the instant pot for Christmas. I’m hooked. The recipe was easy to follow but it never tells you when to readd the chorizo. I added in when i put the shrimp in.
It does not tell you when to add the sausage back. And if the Chorizo is strong you might have to use less
When does the chorizo go back in !!!!
The rice was gummy and it didnt have much flavor. If you are used to having actual paella, this isnt great.
could i use arborio instead of basmati rice. have made paella before and always used arborio rice
Made this with several modifications. I used Johnsonville Cajun style chicken sausage (which I added back in step 5 btw). Used 10 oz. diced tomatoes with chili’s. No saffron was available but used 2-8oz packs of Vigo yellow rice which contains saffron. Used white wine vinegar. I goofed and added all 4-1/2 cups of broth in step 5 and also added about 1-1/2 cups of frozen green beans in this step. After pressure cooking let stream release naturally.
Overall it came out very well. The rice was
Part 2- rice was only slightly soggy. I added very little salt (1/8 t) and no pepper . Next time I’d add at least 1/2 t. pepper.
I also had the same issue of the rice being gummy and not knowing when to add the chorizo. The taste was good if you could get past the gummy rice
Tasty! Directions were good with the exception of ingredients listing 4 1/4 cups of broth, but directions call for 4 + 1/2 cup. Also, no direction given as to when to combine chorizo into the dish. I used the 4 1/2 cup measurement; and, added chorizo along with Shrimp & peas. My guests enjoyed it!
I am from Spain, and this recipe is not for a Paella, it is a rice with chorizo, and no more. The authentic Paella have garrofón -large white bean-, tomato, ferradura bean -flat green bean-, chicken, rabbit, salt, extra virgin olive oil, rice, water and saffron.