Valencia-Style Paella
By :5 Ingredients Or Less By Marilyn Haugen
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The first time I ate paella, it was prepared by French and Spanish friends in northeastern France, near the German border. The second time was in a Cuban community in Florida. Both meals were outstanding, yet quite different, reflecting the diversity of this classic dish. This streamlined version reduces the traditionally long cooking time but still offers impeccable taste.
Votes: 3
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Spanish
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken, Peas, Rice, Sausage
Prep Time 15 minutes
Cook Time 40 minutes
Servings
6 servings
Ingredients
  • 2 tbsp virgin olive oil (approx.)
  • 12 ounces smoked cured linguiça or chorizo sausage cut into chunks
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 16 ounces saffron yellow rice 1 bag
  • 2 cups ready-to-use no-salt-added chicken broth
  • 2 cups Water
  • 16 ounces sliced roasted red peppers drained (1/2 jar)
  • 1 cup frozen green peas
Course Main Course
Cuisine Spanish
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken, Peas, Rice, Sausage
Prep Time 15 minutes
Cook Time 40 minutes
Servings
6 servings
Ingredients
  • 2 tbsp virgin olive oil (approx.)
  • 12 ounces smoked cured linguiça or chorizo sausage cut into chunks
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 16 ounces saffron yellow rice 1 bag
  • 2 cups ready-to-use no-salt-added chicken broth
  • 2 cups Water
  • 16 ounces sliced roasted red peppers drained (1/2 jar)
  • 1 cup frozen green peas
Votes: 3
Rating: 5
Rate this recipe!
Instructions
  1. Set your Instant Pot to Sauté on Normal. When the display says Hot, add oil and heat until shimmering. Add sausage and cook, stirring often, for 5 minutes or until slightly crispy. Using a slotted spoon, transfer sausage to a large bowl.
  2. Working in batches, add chicken to the pot and cook, stirring, for 1 minute or until it turns white on all sides. Using a slotted spoon, add chicken to sausage as it is browned.
  3. Add rice to the pot and cook, stirring, for 1 minute. Stir in broth and water; bring to a boil, scraping up any browned bits from the bottom of the pot. Return chicken, sausage and any accumulated juices to the pot. Stir in roasted peppers and peas. Press Cancel.
  4. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 4 minutes.
  5. When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. The juices should run clear when the chicken is pierced and the rice should be tender. (If more cooking time is needed, continue pressure cooking on High for 1 minute, then quickly release the pressure.)
Recipe Notes

If you cannot find a bag of saffron yellow rice, you can make your own by combining 2-1/4 cups long-grain white rice, 1 tbsp dried onion flakes, 1 tsp garlic powder, 1 tsp ground turmeric, 1/2 tsp salt and a pinch of saffron threads.

4 replies
  1. Cquinley
    Cquinley says:

    The only bad thing is that we had no leftovers because my family ate every last bite. It was so yummy!

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