📝 About This Recipe
Experience the vibrant spirit of Valencia with this streamlined version of Spain's most iconic rice dish. By utilizing the Instant Pot, we lock in the deep aromas of saffron, smoky paprika, and succulent seafood, achieving that elusive 'cooked-all-day' depth in a fraction of the time. This recipe delivers perfectly tender Bomba rice infused with a rich, savory broth that will transport your senses to a seaside chiringuito.
🥗 Ingredients
The Aromatics & Proteins
- 3 tablespoons Extra Virgin Olive Oil (Spanish oil preferred)
- 1 lb Chicken Thighs (boneless, skinless, cut into 1-inch pieces)
- 4 oz Spanish Chorizo (dry-cured, sliced into rounds)
- 1 Yellow Onion (finely diced)
- 1 Red Bell Pepper (diced)
- 4 cloves Garlic (minced)
The Rice & Liquid Gold
- 2 cups Bomba or Calasparra Rice (do not rinse; Arborio is a suitable substitute)
- 2 1/4 cups Chicken Broth (high quality or homemade)
- 1/2 teaspoon Saffron Threads (crushed)
- 1 tablespoon Smoked Paprika (Pimentón) (sweet or bittersweet)
- 1/2 cup Canned Crushed Tomatoes (to create the 'sofrito' base)
- 1 teaspoon Kosher Salt (plus more to taste)
Seafood & Finishing Touch
- 12-15 pieces Large Shrimp (peeled and deveined, tail on)
- 1/2 cup Frozen Peas (thawed)
- 1/4 cup Fresh Parsley (chopped)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode on high. Once the display reads 'Hot', add the olive oil.
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2
Add the chicken pieces and sliced chorizo. Brown for 4-5 minutes until the chicken is golden and the chorizo has released its vibrant red oil.
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3
Stir in the diced onion and red bell pepper. Sauté for 3 minutes until the vegetables begin to soften.
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4
Add the minced garlic, smoked paprika, and crushed tomatoes. Cook for 2 minutes, stirring constantly to prevent the paprika from burning, until the mixture thickens into a jammy 'sofrito'.
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5
Add the dry rice to the pot. Stir well for 1-2 minutes to toast the grains and ensure every kernel is coated in the flavorful oils.
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6
Pour in the chicken broth and add the crushed saffron and salt. Use a wooden spoon to scrape the bottom of the pot thoroughly to remove any browned bits (deglazing) to avoid the 'Burn' warning.
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7
Press 'Cancel' to stop the Sauté function. Secure the lid and set the steam release valve to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure for 5 minutes.
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9
When the cooking time is finished, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release for any remaining steam.
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10
Open the lid. Quickly arrange the raw shrimp and the peas on top of the rice. Do not stir yet.
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11
Place the lid back on (the pot is off, but the residual heat is high). Let it sit for 5-8 minutes until the shrimp are pink and opaque.
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12
Remove the lid, fluff the rice gently with a fork, and garnish generously with fresh parsley and lemon wedges.
💡 Chef's Tips
Use authentic short-grain Spanish rice like Bomba; it absorbs three times its volume in liquid while staying separate. Never rinse your paella rice, as the surface starch helps create the proper texture. If you get a 'Burn' message, it’s usually because the tomato or garlic stuck to the bottom; ensure you deglaze thoroughly in step 6. To mimic the 'socarrat' (crispy bottom), you can turn the Sauté function back on for 1-2 minutes after the shrimp are cooked, listening for a slight crackling sound. Always use high-quality saffron threads rather than powder for the most authentic floral aroma and golden hue.
🍽️ Serving Suggestions
Serve with a chilled glass of Spanish Albariño or a dry Rosé. A simple side salad of crisp Romaine, olives, and a sherry vinaigrette balances the richness. Offer a small bowl of Allioli (Spanish garlic mayo) on the side for dolloping. Warm crusty bread is perfect for catching any leftover juices. Finish the meal with a light dessert like flan or fresh oranges drizzled with honey.