Chorizo & Seafood Paella


  • 4 tablespoons olive oil
  • 1 pound cured Spanish chorizo
  • 1 yellow onion
  • 3 cloves garlic
  • salt
  • pepper
  • 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
  • 2 cups Basmati rice
  • 4 1/4 cups chicken broth
  • 1 pound littleneck clams
  • 3/4 pounds large shrimp
  • 1 1/2 cups frozen peas
  • flat-leaf parsley
  • lemon wedges
  • Select Sauté on the Instant Potand 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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