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
-
Add butter to the Instant Pot. Using the display panel select the SAUTE function.
-
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.
-
Add Spice Mixture ingredients to the pot and cook for 1 minute or until spices are fragrant.
-
Add rice and red pepper to the pot and stir well.
-
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.
-
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
-
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
-
When the time is up, quick-release the remaining pressure. Add the shrimp, scallops and frozen peas.
-
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.
-
(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.
-
Serve family-style sprinkled with cilantro or parsley.
Source:- Cosorithis