Shrimp Paella is a vibrant, flavorful dish often thought of as a time-consuming delicacy. With this Shrimp Paella in an Instant recipe, you can enjoy all the bold tastes of Spain without the long wait.
Shrimp Paella is beloved worldwide for its rich flavors and beautiful presentation, yet the traditional preparation can be quite time-consuming. With Shrimp Paella in an Instant, you can now make this classic Spanish seafood dish quickly, thanks to the Instant Pot!
This recipe differs slightly from the traditional. I use cayenne and Allepo pepper so the dish has a smokey warm flavor, plus the citrus to wake it just enough. Using the Instant Pot saves you from long cooking times without sacrificing taste. In under an hour, you’ll have a stunning dish that’s every bit as delicious as its traditional counterpart.
More smokiness is added with smoked pork sausage. Cook the shrimp separately so that it doesn’t overcook. The shrimp is first marinated with garlic, lemon, and serrano pepper. Saute the shrimp in butter. Put the pan drippings in a bowl your guests can dip crusty bread. When the shrimp is done, add it to the paella.
The sausage and rice cook perfectly in the Instant Pot, absorbing all the flavors and juices. Serve with lemon wedges (cheeks) and fresh Italian (flat) parsley for a beautiful, savory meal that feels like a mini getaway to Spain. This quick and easy recipe lets you enjoy paella any night of the week!
Saffron
Saffron is the most expensive spice in the world. It comes from the dried stigmas of the Crocus sativus flower, commonly known as the saffron crocus. Each flower has only three stigmas, which must be carefully hand-harvested and dried, making saffron one of the most labor-intensive and expensive spices in the world. To cook with saffron, put the stigmas in water to rehydrate them. If you live near an international store, try to find *liquid saffron or get it online. It’s a bit more shelf-stable.
Substitutions
If you have an aversion to pork, either omit it or use smoked beef sausage instead. Allepo pepper has a rich, smoky flavor, a little more spicy than paprika. If you don’t want spicy, omit the serrano pepper and the cayenne and use paprika instead of Allepo pepper.
What to Serve with Shrimp Paella
Since this Paella has vegetables in it, a simple salad goes well with it. You can serve it with crusty bread and lemon slices. Your favorite white wine will be welcome as well.
Shrimp Paella in an Instant Recipe
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Shrimp Paella in an Instant
Equipment
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Ingredients
~~ Marinade ~~
- 2 tablespoons lemon juice
- 1 teaspoon Aleppo pepper
- 1 Serrano chili, seeded and sliced
- 1 pound shrimp, peeled and deveined
~~ For the Rice ~~
- 2 tablespoons *Olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, seeded, chopped
- 16 ounces Smoked Sausage, sliced
- 14 ounces tomatoes, canned diced
- 1 teaspoon cayenne pepper
- 1 ½ cups rice, white long grain
- 1 ½ cups water, boiling
- 1 ½ teaspoons *vegetable base
- 2 tablespoons *liquid saffron
- 1 cup Peas, frozen
~~ To Cook the Shrimp ~~
- 2 teaspoons butter
~~ Garnish ~~
- 2 tablespoons Italian parsley
- 1 Lemon, quartered (cheeks)
Instructions
- Mise en place
- 2 tablespoons lemon juice, 1 teaspoon Aleppo pepper, 1 Serrano chiliCombine lemon juice, Aleppo pepper, and serrano pepper in a bowl.
- 1 pound shrimpAdd the shrimp and toss to coat. Refrigerate until the rice is ready, about 12 minutes.
- 2 tablespoons Olive oilUsing the sauté function on your Instant Pot, heat the pot. When the pot is hot, add the olive oil,
- 1 medium onion, 1 red bell pepper, 3 cloves garlicAdd the onion and sauté until the onion is translucent. Add the red pepper and sauté until it has softened. Finally, add the garlic and sauté until is is also translucent.
- 16 ounces Smoked SausageAdd the sausage and sauté so the sausage gets coated.
- 14 ounces tomatoes, 1 teaspoon cayenne pepperAdd the tomatoes and cayenne and stir.
- 1 1/2 cups riceAdd the rice. Turn the heat off on the Instant Pot.
- 1 1/2 cups water, 1 1/2 teaspoons vegetable base, 2 tablespoons liquid saffronCombine the boiling water and vegetable base and stir thoroughly. Wait for the broth to cool for 5 minutes then add the liquid saffron. Pour the mixture into the Instant Pot.
- Cover the pot and set it to cook for 12 minutes on low. When the rice is finished cooking, use the Quick Release method.
- 1 cup PeasRemove the top of the pot, stir the rice, and add the peas. Put the top back on the Instant Pot and leave it on Keep Warm. The peas will cook in the residual heat.
- 2 teaspoons butterWhile that is happening, put the butter in a sauté pan on medium heat.
- When the butter is melted, add the marinated shrimp and the marinade. Sauté until the shrimp are done at 165 °F (74 °C). The shrimp will have turned pink and will be slightly curled up.
- 2 tablespoons Italian parsley, 1 LemonPlate the rice mixture and put the shrimp on top. Garnish with Italian parsley and serve with the lemon cheeks. You can pour the butter sauce into a small bowl for dipping bread.
Such a refreshing read! 💯 Your thorough approach and expert insights have made this topic so much clearer. Thank you for putting together such a comprehensive guide. This Paella was delicious and easy to make. Bravo!