Chorizo & Seafood Paella

By: Williams Sonoma Test Kitchen

Chorizo & Seafood Paella
cuisine icon Cuisine
Spanish
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6 servings, basmati rice, celiac, chicken broth, contributed, cook 10 min, crushed tomatoes, cured spanish chorizo, dairy free, dry white wine, easy, flat-leaf parsley, frozen peas, garlic, gluten free, granulated garlic, instant pot recipe, instant pot seafood recipes, instant pot shrimp and rice, instant pot shrimp recipe, instant pot shrimp soup, large shrimp, lemon wedges, littleneck clams, main course, olive oil, pepper, prep 15 min, pressure cook, pressure cooker recipes, rice, rice recipe, saffron threads, salt, seafood recipes, smoked paprika, spanish, sweet paprika, Williams Sonoma Test Kitchen, yellow onion

prep icon Prep Time
15 min
cook icon Cook Time
10 min

serving icon Servings
6 servings
Ingredients
  • 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
Instructions
  • 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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