Valencia-Style Paella

The first time I ate paella, it was prepared by French and Spanish friends in northeastern France, near the German border. The second time was in a Cuban community in Florida. Both meals were outstanding, yet quite different, reflecting the diversity of this classic dish. This streamlined version reduces the traditionally long cooking time but still offers impeccable taste.

Cuisine

Spanish

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

15 min

Cook Time

40 min

Servings

6 servings

Ingredients

2 tbsp virgin olive oil
12 ounces smoked cured linguiça or chorizo sausage
1 lb boneless skinless chicken thighs
16 ounces saffron yellow rice
2 cups ready-to-use no-salt-added chicken broth
2 cups Water
16 ounces sliced roasted red peppers
1 cup frozen green peas

Instructions

Set your Instant Pot to Sauté on Normal. When the display says Hot, add oil and heat until shimmering. Add sausage and cook, stirring often, for 5 minutes or until slightly crispy. Using a slotted spoon, transfer sausage to a large bowl.
Working in batches, add chicken to the pot and cook, stirring, for 1 minute or until it turns white on all sides. Using a slotted spoon, add chicken to sausage as it is browned.
Add rice to the pot and cook, stirring, for 1 minute. Stir in broth and water; bring to a boil, scraping up any browned bits from the bottom of the pot. Return chicken, sausage and any accumulated juices to the pot. Stir in roasted peppers and peas. Press Cancel.
Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 4 minutes.
When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. The juices should run clear when the chicken is pierced and the rice should be tender. (If more cooking time is needed, continue pressure cooking on High for 1 minute, then quickly release the pressure.)

Notes

If you cannot find a bag of saffron yellow rice, you can make your own by combining 2-1/4 cups long-grain white rice, 1 tbsp dried onion flakes, 1 tsp garlic powder, 1 tsp ground turmeric, 1/2 tsp salt and a pinch of saffron threads.

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