📝 About This Recipe
Transport your kitchen to the sun-drenched shores of Valencia with this vibrant, aromatic seafood masterpiece. By utilizing the Instant Pot, we lock in the deep essences of saffron and smoky paprika, ensuring every grain of rice is infused with the ocean's bounty. This recipe delivers the complex, layered flavors of traditional paella in a fraction of the time, featuring succulent shrimp, tender calamari, and briny mussels.
🥗 Ingredients
The Aromatics & Base
- 3 tablespoons Extra Virgin Olive Oil (Spanish cold-pressed preferred)
- 4 ounces Spanish Chorizo (dry-cured, sliced into rounds)
- 1 Yellow Onion (finely diced)
- 1 Red Bell Pepper (seeded and diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Smoked Paprika (Pimentón) (sweet or bittersweet)
The Rice & Liquids
- 2 cups Bomba or Calasparra Rice (do not rinse; Arborio is a suitable substitute)
- 2.5 cups Seafood or Fish Stock (low sodium, warmed)
- 1/2 cup Dry White Wine (such as Albariño or Sauvignon Blanc)
- 1/2 teaspoon Saffron Threads (crushed into the stock)
- 1/2 cup Crushed Tomatoes (canned or freshly grated)
- 1 teaspoon Kosher Salt (adjust to taste)
The Seafood & Garnish
- 12-15 pieces Large Shrimp (peeled and deveined, tail-on)
- 1/2 pound Mussels (scrubbed and debearded)
- 1/2 pound Calamari Rings (fresh or thawed)
- 1/2 cup Frozen Peas (thawed)
- 1/4 cup Fresh Parsley (chopped)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode (high) and add the olive oil. Once shimmering, add the sliced chorizo and cook for 2-3 minutes until the fat renders and the edges are slightly crisp.
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2
Add the diced onion and red bell pepper to the pot. Sauté for 4-5 minutes until the vegetables are softened and the onion is translucent.
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3
Stir in the minced garlic and smoked paprika. Cook for just 30-60 seconds until fragrant, being careful not to burn the paprika which can turn bitter.
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4
Add the rice to the pot. Stir constantly for 2 minutes to toast the grains, ensuring every grain is coated in the flavorful oil and paprika.
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5
Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up all the brown bits (the 'fond') from the bottom to prevent a 'Burn' warning.
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6
Stir in the crushed tomatoes, saffron-infused seafood stock, and salt. Mix well to ensure the rice is evenly distributed.
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7
Secure the lid and set the steam release valve to 'Sealing'. Cancel 'Sauté' and select 'Manual' or 'Pressure Cook' on High Pressure for 5 minutes.
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8
While the rice cooks, pat the shrimp and calamari dry and season lightly with salt.
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9
Once the timer beeps, perform a 'Quick Release' of the pressure immediately. Carefully open the lid.
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10
Quickly arrange the shrimp, calamari, and mussels on top of the rice. Do not stir them in; just nestle them gently into the surface.
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11
Close the lid again (keep the power off) and let the residual heat steam the seafood for 5-8 minutes. The shrimp should be pink and the mussels should be wide open.
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12
Open the lid, discard any mussels that did not open, and sprinkle the peas and fresh parsley over the top.
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13
For an optional 'socarrat' (crispy bottom), turn the Sauté mode back on for 2-3 minutes without the lid, listening for a slight crackling sound, then turn off immediately.
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14
Let the paella rest for 5 minutes before serving directly from the pot with plenty of lemon wedges.
💡 Chef's Tips
Always use short-grain Spanish rice like Bomba; it absorbs three times its volume in liquid without becoming mushy. Never rinse the rice for paella, as the surface starch helps create the desired texture. If you don't have seafood stock, use chicken stock enriched with a bottle of clam juice for that essential oceanic depth. Be meticulous about deglazing the bottom of the pot after adding wine to avoid the 'Burn' error during pressure cooking. If your mussels are large, you may need an extra 2 minutes of steaming time with the lid closed.
🍽️ Serving Suggestions
Pair with a chilled glass of Spanish Albariño or a dry Rosé to cut through the richness. Serve alongside a simple green salad with a sharp sherry vinaigrette. Offer a side of authentic Garlic Aioli for dolloping onto the seafood. Follow the meal with a light dessert like flan or fresh oranges with cinnamon. Provide a small bowl for discarded shells at the table.