Shrimp Paella
A quick pressure-cooker paella with shrimp, rice, and Spanish seasonings. Mealthy Tip: When selecting a rice to make paella, bomba or calasparra rice is the most traditional. Any short-grain rice such as arborio is also a suitable substitute.
⏱️ Prep: 10 min🍳 Cook: 12 min
Ingredients
| 1/3 cup | 80 ml | extra-virgin olive oil |
| 2/3 cup | 160 ml | chopped red onion |
| 1 1/4 | red bell pepper, diced | |
| 2 tablespoons | 30 ml | minced garlic |
| 1 1/4 teaspoons | 6.3 ml | paprika |
| 1 1/4 teaspoons | 6.3 ml | turmeric |
| to taste | salt and ground white pepper | |
| 1 1/4 cups | 300 ml | white rice, rinsed until water runs clear |
| 1 1/4 cups | 300 ml | chicken broth |
| 2/3 cup | 160 ml | white wine |
| 1 1/4 pounds | 565 g | frozen shrimp, tail-on, shell removed |
| to taste | chopped fresh cilantro |
Instructions
- Heat oil in pressure cooker set to Sauté on Normal. Cook and stir onion and bell pepper in hot oil until softened, about 5 minutes; add garlic and cook until fragrant, about 1 minute more.
- Season onion mixture with paprika, turmeric, salt, and white pepper; cook and stir for 1 minute.
- Pour rinsed rice, chicken broth, and white wine into pot; stir. Lay shrimp onto the rice mixture.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High Pressure.
- Set steam vent handle to Venting to quick-release pressure.
- Divide shrimp and rice mixture into bowls; garnish with cilantro.