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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Servings: 5

Ready in: 25min PT25M

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

Appliances

For best results, we recommend using:

Directions

Press Sauté on your pressure cooker. Heat oil in the pot of the pressure cooker. Cook and stir onions and bell pepper in hot oil until softened, about 5 minutes; add garlic and cook until fragrant, about 1 minute more.
Season vegetables with paprika, turmeric, salt, and pepper; stir and cook for 1 minute.
Pour rinsed rice, chicken broth, and white wine into pot; stir. Lay shrimp onto the rice mixture.
Seal lid on the pressure cooker and turn steam vent to Sealing. Press Pressure Cook and use the “+” and “-” buttons to adjust cook time to 5 minutes.
Immediately turn steam vent to Venting to Quick Release pressure.
Divide shrimp and rice mixture into bowls; garnish with cilantro to serve.

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

Tagged:

Fusion Quick And Easy Ready In 30 One Pot Or Pan Shrimp Rice Fish Spanish Shellfish Seafood Pressure Cooker Multipot

Reviews

4.5out of 5 Stars

(12 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.