Shrimp and Scallop Paella Pronto

By: Chop Secrets

Shrimp and Scallop Paella Pronto
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 servings, black pepper, butter, chicken broth, chopped cilantro or italian parsley, contributed, crushed red pepper, dinner, easy, garlic, green peas, large shrimp, modern, onion, paprika, pressure cook, red bell pepper, saffron threads, salt, sauté, sea scallops, turmeric, valencia rice, white wine

serving icon Servings
4 servings
Ingredients
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper
  • 1 pinch saffron threads
  • 4 tbsp butter
  • 1 onion
  • 4 cloves garlic
  • 1 cup valencia rice
  • 1 red bell pepper
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 1 lb large shrimp
  • 1 lb sea scallops
  • 1 cup green peas
  • 1/3 cup chopped cilantro or italian parsley
Instructions
  • Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When butter has melted, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  • Add Spice Mixture ingredients to the pot and cook for 1 minute or until spices are fragrant.
  • Add rice and red pepper to the pot and stir well.
  • Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  • When the time is up, quick-release the remaining pressure. Add the shrimp, scallops and frozen peas.
  • Cook and gently stir until shrimp and scallops are cooked through and most of the liquid has been absorbed, returning to SAUTE mode as needed.
  • (Optional) Arrange on a paella pan (or other wide, shallow, stovetop-safe pan) and set on the stovetop, uncovered, on medium-high heat until the bottom of the rice forms a crust, about 5 minutes.
  • Serve family-style sprinkled with cilantro or parsley.
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