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. The Instant Pot simplifies the process, cooking quickly and with little effort from the chef.
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.
- 4 tablespoons olive oil
- salt
- 2 teaspoons smoked paprika
- 1/2 cup dry white wine
- 1 teaspoon sweet paprika
- 3 cloves garlic (minced)
- 1/2 teaspoon granulated garlic
- 2 cups basmati rice
- 1 yellow onion (diced)
- 1 pound cured spanish chorizo (cut into 1-inch- thick sli
- pepper (freshly ground)
- 1/2 teaspoon saffron threads
- 14 ounces crushed tomatoes (with juice)
- 4 1/4 cups chicken broth
- 1 pound littleneck clams (or other small clams)
- 3/4 pounds large shrimp (peeled and deveined with tails inta
- 1 1/2 cups frozen peas
- flat-leaf parsley (chopped fresh for serving)
- lemon wedges (for serving)
- Carbohydrate 63.3170845828981 g
- Cholesterol 651.666666666667 mg
- Fat 135.560704584293 g
- Fiber 4.56528751419543 g
- Protein 169.532535416544 g
- Saturated Fat 38.2412603612433 g
- Serving Size 1 1 -8 serving (1262g)
- Sodium 650.447722222254 mg
- Sugar 58.7517970687027 g
- Trans Fat 11.4163934444689 g
- Calories 2199 calories
Step-by-step
- 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 ½ 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.
Most home cooks ruin paella by stirring the rice constantly, which breaks the grains and releases excess starch into the cooking liquid. Traditional pans manage heat from an open flame underneath, but an electric multi-cooker delivers uniform bottom heat through a metal heating element. Adapting this dish to a sealed vessel requires understanding how moisture behaves under pressure.
Preserved Versus Fresh Components
Cured Spanish chorizo brings rendered fat and deep paprika infusion into the initial oil. Unlike raw sausage, cured pork holds its structural integrity during high-heat searing and releases concentrated flavor compounds slowly. Contrast that cured element with raw littleneck clams and shrimp. Seafood proteins tighten rapidly when exposed to heat. Adding shrimp at the end prevents rubbery textures by limiting their thermal exposure to just five minutes.Chemical Flavor Interactions
Dry white wine serves a dual purpose beyond contributing acidity. Alcohol acts as a solvent that extracts fat-soluble aromatic compounds from smoked paprika and saffron threads. Scraping the bottom of the pot with a wooden spoon removes fond, which prevents a burn notice on digital pressure cookers. Saffron contains crocin, a water-soluble carotenoid pigment that disperses evenly throughout the broth once alcohol and heat break down the plant threads.Pressure Dynamics and Starch Control
Basmati rice provides long grains that resist total collapse under eight minutes of high pressure. Deglazing the pot thoroughly is mandatory before locking the lid. Any residual tomato solids left on the bottom will scorch when the heating element cycles on. Manual quick-release stops the cooking process instantly, ensuring the final addition of frozen peas retains a bright green color instead of turning olive drab.
