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Thursday, March 28, 2024
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HomeShrimp and Scallop Paella Pronto

Shrimp and Scallop Paella Pronto

Photo Credit:- Cosori Air Fryers

INGREDIENTS

Spice Mixture:
  • 1  tsp  paprika
  • 1  tsp  turmeric
  • 1/2  tsp  salt
  • 1/4  tsp  black pepper
  • 1/4  tsp  crushed red pepper
  • 1  pinch  saffron threads
Shrimp and Scallop Paella Pronto:
  • 4  tbsp  butter
  • 1  onion  chopped
  • 4  cloves  garlic  chopped
  • 1  cup  valencia rice  or arborio
  • 1  red bell pepper  cut into short strips
  • 1  cup  chicken broth
  • 1/2  cup  white wine
  • 1  lb  large shrimp  peeled and deveined (preferably 31-40 size or larger)
  • 1  lb  sea scallops
  • 1  cup  green peas  frozen
  • 1/3  cup  chopped cilantro or italian parsley  optional

INSTRUCTIONS

  1. Add butter to the Instant Pot. Using the display panel select the  SAUTE  function.
  2. When butter has melted, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add  Spice Mixture  ingredients to the pot and cook for 1 minute or until spices are fragrant.
  4. Add rice and red pepper to the pot and stir well.
  5. Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Turn the pot off by selecting  CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  8. When the time is up, quick-release the remaining pressure. Add the shrimp, scallops and frozen peas.
  9. Cook and gently stir until shrimp and scallops are cooked through and most of the liquid has been absorbed, returning to  SAUTE  mode as needed.
  10. (Optional) Arrange on a paella pan (or other wide, shallow, stovetop-safe pan) and set on the stovetop, uncovered, on medium-high heat until the bottom of the rice forms a crust, about 5 minutes.
  11. Serve family-style sprinkled with cilantro or parsley.
Source:- Cosorithis

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