Multicooker Paella
From McGough's Recipes
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 8 ounces Spanish-style chorizo sausage, sliced on bias ½ inch thick
- 1 onion, chopped fine
- ¼ teaspoon table salt
- 2 cups Arborio rice, picked over and rinsed
- 2 tablespoons tomato paste 6 garlic cloves, minced
- 1 teaspoon smoked paprika ¼ cup dry white wine
- 1 pound boneless, skinless chicken thighs, trimmed and quartered
- 2 cups chicken broth
- 2 cups water
- ¼ teaspoon saffron threads, crumbled
- 8 ounces large shrimp (26 to 30 per pound), peeled and deveined
- ½ cup frozen peas, thawed
- 2 tablespoons chopped fresh parsle
BEFORE YOU BEGIN
- Dry-cured Spanish chorizo is the sausage of choice for paella, but fresh chorizo or linguiça sausage is an acceptable substitute. Do not substitute larger shrimp here; they will not cook through in time. Serve with lemon wedges.
INSTRUCTIONS
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add chorizo, onion, and salt and cook until onion is softened, about 5 minutes. Add rice and cook, stirring occasionally, until edges begin to turn translucent, about 3 minutes. Stir in tomato paste, garlic, and paprika and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, then stir in chicken, broth, water, and saffron.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir shrimp and peas into rice, cover, and let sit until shrimp are opaque throughout, 5 to 7 minutes. Season with salt and pepper to taste. Sprinkle with parsley and serve.
