Instant Pot Chorizo & Seafood Paella
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. Using an Instant Pot isn’t traditional, of course, but it greatly simplifies the process, cooking paella quickly and with a minimum of effort, turning this Spanish favorite into a weeknight meal rather than a special occasion dish.
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 1 lb. (500 g) cured Spanish chorizo, cut into slices 1 inch (2.5 cm) thick
- 1 yellow onion, diced
- 3 garlic cloves, minced
- Salt and freshly ground pepper
- 2 tsp. smoked paprika
- 1 tsp. sweet paprika
- 1/2 tsp. granulated garlic
- 1/2 tsp. saffron threads
- 1/2 cup (4 fl. oz./125 ml) dry white wine
- 1 can (14 oz./440 g) crushed tomatoes with juice
- 2 cups (14 oz./220 g) basmati rice
- 4 1/2 cups (36 fl. oz./1.1 l) chicken broth
- 1 lb. (500 g) littleneck or other small clams
- 3/4 lb. (375 g) large shrimp, peeled and deveined with tails intact
- 1 1/2 cups (7 oz./220 g) frozen peas
- Chopped fresh flat-leaf parsley for serving
- Lemon wedges for serving
In an Instant Pot set to sauté, warm 2 Tbs. of the olive 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 Tbs. oil in the pot. Add the onion and 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 (32 fl. oz./1 l) 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.” Set the Instant Pot to pressure cook at high pressure for 8 minutes.
When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and set the Instant Pot to “sauté.” Add the remaining 1/2 cup (4 fl. oz./125 ml) 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 immediately. Serves 6 to 8.
Adapted from Williams Sonoma The Instant Pot Cookbook (Weldon Owen, 2017)