Pressure Cooker Shrimp Paella

Name: Pressure Cooker Shrimp Paella
Total time: 25 min
Yield: 5 serving(s)
Ingredients: ¼ cup extra-virgin olive oil; ½ cup chopped red onion; 1 red bell pepper, diced; 2 tablespoons minced garlic; 1 teaspoon paprika; 1 teaspoon turmeric; salt and ground white pepper to taste; 1 cup rice, rinsed until water runs clear; 1 cup chicken broth; ½ cup white cooking wine; 1 pound frozen shrimp, tail-on, shell removed; chopped fresh cilantro, to taste

Marrekus and Krysten Wilkes Website

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Using the pressure cooker to make this flavorful shrimp paella allows you to cook frozen shrimp without thawing. The result is a quick and easy one pot version of the traditional Spanish rice dish in just half-an-hour. This recipe is also budget-friendly because it is seasoned with paprika and tumeric rather than expensive saffron. For an elegant evening, pair this seafood paella with a Spanish Rioja red wine that is made from Tempranillo grapes. You could even snack on some roasted almonds or thinly sliced serrano ham as tapas while the paella is cooking for the complete Spanish dining experience.

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Directions

Mealthy Tip

When selecting a rice to make paella, bomba or calasparra rice is the most traditional. Any short-grain rice such as arborio is also a suitable substitute.

For more great Seafood recipes, check out:

Pressure Cooker Seafood Bouillabaisse

Spicy Soft Tofu Stew with Seafood

Spanish Seafood Paella

Nutrition Facts

Per Serving: 309 calories; 13g fat; 20.1g carbohydrates; 23g protein; 192mg cholesterol; 1107mg sodium.

Full nutrition

Amount Per Serving
Calories 309		Calories from Fat 115
% Daily Value*
Total Fat 13g		20%
	Saturated Fat 2g	10%
	Trans Fat 0.0g
	Polyunsaturated Fat 1.8g
	Monounsaturated Fat 8.3g
Cholesterol 192mg		64%
Sodium 1107mg		46%
Total Carbohydrate 20.1g		7%
	Dietary Fiber 1g	5%
	Sugars 2.7g
Protein 23g

Vitamin A 24%		Vitamin C 69%
Calcium 8%		Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Fish Quick And Easy Ready In 30 One Pot Or Pan Shrimp Rice Spanish Shellfish Seafood Pressure Cooker Multipot Dairy-free 8 Quart Pressure Cooker Gluten-free

Reviews

4.5out of 5 Stars

(18 Reviews)

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What others are saying

Katie Hason says:

This shrimp paella was phenomenal! The pepper and garlic flavors were fantastic. I don't use turmeric often, but it lends a beautiful golden color to this dish. Definitely one of the best paella dishes I've ever tried. The only thing I did different was left the shrimp shell on. Next time I will probably add more seafood or even chicken.

Michael Moore says:

I agree! Some of the best paella I've ever had- don't eat chicken or chorizo, so it's hard to get a good hybrid seafood/veggie paella out. I added some olives, capers and artichoke hearts to the recipe and substituted smoked Spanish paprika for the normal paprika (don't use too much). Gives it a "chorizo" taste without the meat. Red bell peppers add good color. You could also add a little tomato. The proportions in the recipe were just right. I always under-salt, because it's easy enough to add more salt at the end (unlike restaurants, which tend to over-salt everything, especially paella.) Next time I'll add some other seafood to the mix.

Alex Cabral says:

Really good recipe. Only thing I regret is not using larger shrimp. I think I used medium, but next time I will go with jumbo. The flavor is phenomenal, it's definitely one of my favorites.

Dominique M says:

Made this recipe twice already, it's my favorite. I always used to add a ton of bell peppers and other vegetables like artichoke to my paella, but this is the best example of "less is more". This recipe uses simple ingredients, but the flavor is still impeccable. The only thing that I change about this recipe is I cook the shrimp with the shell on. Doing this adds a lot of flavor to the meat, and protects it from overcooking!

Dylan Hill says:

Deeeees-Lish

Carolina Osorno says:

Has anyone tried doubling this recipe? If I add sausage will time cooking time change? What sausage could I use ?

Autumn Portka says:

My rice too was a little firm and shrimp was a little over cooked but the flavor was delicious.

Debra Darcy says:

Just want to say it was really tasty! For beginner like me who just got this and did not know to rinse my rice til clear water ran through, my pot malfunctioned!!! no pressure and had to call help line.

Christian Dehaze says:

Made this following recipe and it came out delicious. Rice was correct tenderness, as were the prawns. The one small change I made was that I used, smoked paprika, instead of plain paprika. Next time I make this, I will experiment by adding, 1/2 cup of frozen peas and possibly some slices of smoked sausage.

Kaitlynne Vasquez says:

Made this for the 1st time and this was my 2nd time using the multipot. IT WAS DELICIOUS! Husband approved and my 15 month old loved it! I used Arborito rice since I had it on hand and glad I saw the tip about rinsing before, because I didn’t know that was required. Added roasted green beans as a side and it was a perfect side dish! Can’t wait to make again. Oh, I’d also use bigger shrimp next time!

Zuleica Garza says:

Absolutely amazing I added adobo and 1 pack of Sazon and it was a family success!

David Nccbn says:

My dad and son liked it but I wasn’t a fan. It wasn’t terrible, but the shrimp and veggies were too soft/overcooked and there wasn’t enough flavor/spiciness.

Christine Gray says:

I adapted the quantities in the recipe as there are only 2 of us. I didn’t use the chicken stock or white wine, just added water with a little seasoning and it was fine. I used some leftover cooked prawns from the freezer and they did shrink a bit but I expected that, next time I would add some cooked chicken. All in all it was good for a first attempt & it got the thumbs up from my husband who is quite hard to please.

Romina Capelli says:

It was ok but far from delicious. The shrimp was a bit dry, and the overall taste was just ok. Won’t prepare it again :-(.

Bill Weber says:

Awesome! Followed the recipe as is except I used additional chicken broth instead of white wine. The shrimp was tender and the rice was cooked perfectly.

Jacquie Baker says:

While the shrimp cooked perfectly, the rice was overdone and the peppers were obliterated. I did use basmati which might be part of the issue, but there was too much liquid resulting in an awkward dish somewhere in between brothy and pasty. 😬 The flavour was...okay? Not worth trying again even with modifications.

Lorrie No says:

This came out incredible. I love how the sauce thickened up and it was like a comfort food dish. I used Arborio since I couldn’t find anything else at the store. I want to try with a lighter weight rice next time. Plus add different meats like chicken or pork.

Tammy Thatcher says:

This was only my second time using my pressure cooker and the first time wasn’t a success. This dish came out great! I did add some frozen peas as one reviewer suggested and that added a nice additional flavor to the dish. We did add some spicy garlic seasoning when served (we don’t care for cilantro but like spicy). Will definitely make again!