Shrimp Paella in an Instant
Enjoy the bold flavors of Shrimp Paella in a fraction of the time with this quick, delicious Instant Pot recipe.
Calories per serving: 347kcal
Ingredients
~~ Marinade ~~
- 2 tablespoons (1.97 tablespoons) lemon juice
- 1 teaspoon (0.99 teaspoon) Aleppo pepper
- 1 (1) Serrano chili, seeded and sliced
- 1 pound (453.59 g) shrimp, peeled and deveined
~~ For the Rice ~~
- 2 tablespoons (1.97 tablespoons) *Olive oil
- 1 (1) medium onion, chopped
- 3 cloves (3 cloves) garlic, minced
- 1 (1) red bell pepper, seeded, chopped
- 16 ounces (453.59 g) Smoked Sausage, sliced
- 14 ounces (396.89 g) tomatoes, canned diced
- 1 teaspoon (0.99 teaspoon) cayenne pepper
- 1 ½ cups (277.5 g) rice, white long grain
- 1 ½ cups (354.88 ml) water, boiling
- 1 ½ teaspoons (1.48 teaspoons) *vegetable base
- 2 tablespoons (1.97 tablespoons) *liquid saffron
- 1 cup (145 g) Peas, frozen
~~ To Cook the Shrimp ~~
- 2 teaspoons (1.97 teaspoons) butter
~~ Garnish ~~
- 2 tablespoons (1.97 tablespoons) Italian parsley
- 1 (1) Lemon, quartered (cheeks)
Instructions
- Mise en place
- Combine lemon juice, Aleppo pepper, and serrano pepper in a bowl.
- Add the shrimp and toss to coat. Refrigerate until the rice is ready, about 12 minutes.
- Using the sauté function on your Instant Pot, heat the pot. When the pot is hot, add the olive oil,
- Add 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.
- Add the sausage and sauté so the sausage gets coated.
- Add the tomatoes and cayenne and stir.
- Add the rice. Turn the heat off on the Instant Pot.
- Combine 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.
- Remove 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.
- While 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.
- Plate 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.
Notes
Feel free to add more cayenne if you like spicy food.
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