Paella is considered to be one of Spain's most iconic dishes. This recipe by chef Claudia Galofre-Krevat features a classic combination of Spanish Chorizo and Shrimp, perfumed with saffron and smoked paprika. Claudia gives this recipe a 'speedy' twist, by cooking it in a pressure cooker, so you can have fresh Paella in 15 minutes instead of 50!
Claudia Galofre-Krevat
10
15 minutes
6 minutes
Spanish
Entree
Paella is considered to be one of Spain's most iconic dishes. This recipe by chef Claudia Galofre-Krevat features a classic combination of Spanish Chorizo and Shrimp, perfumed with saffron and smoked paprika. Claudia gives this recipe a 'speedy' twist, by cooking it in a pressure cooker, so you can have fresh Paella in 15 minutes instead of 50!
7 cups no sodium chicken broth
One 8 ounce bottle of clam juice
2 pinches saffron threads, crumbled
2-3 tsp salt
1 tsp smoked paprika
3 tbsp olive oil
1 sweet onion, finely chopped
1 cup shredded carrot
1 red bell pepper, finely chopped
1 cup Roma tomatoes, chopped
3 cloves garlic, minced
16 ounces of Portuguese chorizo, Linguica sliced into ¼ inch rounds
4 cups Bomba or Arborio rice
1 cup frozen peas
2 pounds Argentine wild-caught shrimp (or other shrimp)
One 14 ounce can artichoke hearts, drained
¼ cup chopped parsley
Pressure Cooker
Add saffron to ¼ cup of hot water and allow for tint to dissolve.
Press the Sauté button in your pressure cooker or Instapot.
To make the sofrito- add the oil to the cooker. When the oil is shimmering, add the onion, garlic, shredded carrot, red bell pepper, and tomatoes.
Season with salt and smoked paprika.
Add the chorizo and combine.
Add the rice and toast for 3 minutes. Once the grains are coated and toasted, add the saffron mixture. With a wooden spoon, combine ingredients.
Add the chicken broth and clam juice; stir.
Incorporate the shrimps and the artichoke hearts.
Set the cooker to Risotto, or time for 6 minutes. Make sure that the gauge is in pressure mode.
When the time is out, release the pressure gauge.
When the pressure subsides, open the lid, and stir ingredients. If there is too much moisture, put the lid back on and allow for paella to sit for another 2-3 minutes, but bear in mind, that paella like risotto is soupy.
Finish the dish by adding the peas. Top with parsley and serve.
You can serve in a paellera for added drama or in a Staub Dutch oven.
