Shrimp and Chorizo Paella

Directions

1. Add saffron to ¼ cup of hot water and allow for tint to dissolve.

2. Press the Sauté button in your pressure cooker or Instapot.

3. 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.

4. Season with salt and smoked paprika.

5. Add the chorizo and combine.

6. 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.

7. Add the chicken broth and clam juice; stir.

8. Incorporate the shrimps and the artichoke hearts.

9. Set the cooker to Risotto, or time for 6 minutes. Make sure that the gauge is in pressure mode.

10. When the time is out, release the pressure gauge.

11. 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.

12. Finish the dish by adding the peas. Top with parsley and serve.

13. You can serve in a paellera for added drama or in a Staub Dutch oven.