Paella

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INGREDIENTS

    • 1 lb of fresh or frozen (uncooked) shrimp, deveined (and skin/shell on or off depending on how you like it)
    • 1 lb of fresh or frozen (uncooked) scallops
    • 1 large Spanish onion, chopped
    • 1/4 cup of vegetable oil
    • 1 tbsp of crushed garlic
    • 1 green bell pepper
    • 1 red bell pepper
    • 1 lemon, zested
    • 14.5 oz can of stewed tomatoes, drained
    • 1 pinch (a few strands) of saffron
    • 1 tsp of turmeric
    • 2 cups (12 oz package) or Valencia rice (just make sure you use a short grain rice)
    • 3.5 cups of vegetable broth
    • 1/2 cup of a dry white wine
    • 1 cup of frozen peas
    • A few dashes of pepper (and salt if you wish but I didn’t use any)
    • Dried parsley flakes for topping (optional)

INSTRUCTIONS

    1. Add the oil to the Instant Pot on “Sauté”
    2. Add the peppers and onion and cook for about 2-3 minutes until the onion become slightly translucent
    3. Add the vegetable broth, white wine, stewed tomatoes, turmeric, saffron and rice and mix well
    4. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 8 minutes.
    5. Follow with a quick release when done
    6. Once the pressure pin drops and you remove the lid, give everything a good stir.
    7. The rice will be cooked without sticking to the bottom of the pot and there will be some extra broth which is good because we will use that to cook our shrimp & scallops as the excess broth continues to be absorbed by the rice
    8. Switch to “Sauté” setting and with the lid off, add in the shrimp and scallops (either uncooked frozen or raw is fine),
    9. mix into the rice mixture and stir often, about 5 minutes, scraping the bottom of the pot to avoid any rice from sticking to it.
    10. Note If you are using raw seafood, it will take a little longer; if using fresh, a little shorter (of course this also depends on the size of the shrimp and scallops you’re using.)
    11. The sauce will also thicken more during this time as the rice absorbs it
    12. Add the ground black pepper (and a little salt if you wish) and frozen peas and give it a final stir.
    13. Transport the Paella to a nice serving dish

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