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I've fallen head over heels for this instant pot seafood paella! Bursting with vibrant flavors, succulent shrimp, tender mussels, and aromatic saffron, this dish transports me straight to sunny Spain. Best part? My trusty pressure cooker does most of heavy lifting, meaning I can whip up restaurant-quality paella on busy weeknights. Grab your instant pot and let's dive into this mouthwatering adventure together – your taste buds will thank you!
Ingredients for Instant Pot Seafood Paella
- Olive oil: Adds richness and depth to the dish, enhancing flavors and preventing ingredients from sticking to the pot.
- Onion: Provides a savory base flavor and sweetness when cooked, adding depth and complexity to the paella.
- Garlic: Infuses a pungent aroma and robust flavor, essential for building layers of taste in the seafood paella.
- Red bell pepper: Offers a sweet and slightly tangy flavor, adding color and a hint of freshness to the dish.
- Arborio rice: Absorbs the flavorful broth and wine, releasing starch for a creamy texture, crucial for a traditional paella.
- Smoked paprika: Imparts a smoky, earthy flavor, enhancing the overall taste and providing a hint of warmth to the dish.
- Saffron threads: Infuses a vibrant golden color and distinctive floral aroma, elevating the paella with its luxurious and unique flavor.
- Chicken broth: Provides a rich and savory base, infusing the rice with flavor and ensuring a deliciously moist and tender texture.
- White wine: Adds acidity and depth of flavor, balancing the richness of the dish and enhancing the overall taste profile.
- Diced tomatoes: Contributes a sweet and tangy flavor, adding brightness and acidity to complement the seafood in the paella.
- Shrimp: Brings a sweet and delicate seafood flavor, cooking quickly and adding a juicy texture to the paella.
- Mussels: Offer a briny and slightly sweet taste, cooking in their shells to infuse the broth with a rich seafood essence.
- Fresh parsley: Provides a pop of freshness and color, garnishing the dish with a bright herbal flavor and visual appeal.
Essential Tools for Making Seafood Paella in the Instant Pot
- Instant Pot: Essential for pressure cooking the paella quickly and efficiently.
- Sauté Mode: Used to sauté the ingredients at the beginning, adding flavor and depth to the dish.
- Tongs: Handy for adding and arranging the seafood in the paella without burning yourself.
- Ladle: Perfect for scooping and serving the delicious seafood paella onto plates.
Instant Pot Seafood Paella Recipe
This Instant Pot Seafood Paella is a quick and easy version of the classic Spanish dish, packed with shrimp, mussels, and aromatic spices.
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup Arborio rice
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads
- 1.5 cups chicken broth
- 0.5 cup white wine
- 1 can diced tomatoes
- 0.5 pound shrimp, peeled and deveined
- 0.5 pound mussels, cleaned
- Salt and pepper to taste
- Fresh parsley for garnish
Read more: Paella Stew Recipe
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion, garlic, and red bell pepper. Cook until softened.
- Stir in the rice, smoked paprika, and saffron threads.
- Pour in the chicken broth, white wine, and diced tomatoes. Stir to combine.
- Close the Instant Pot lid and set to high pressure for 5 minutes.
- Once the cooking time is up, quick release the pressure.
- Stir in the shrimp and mussels. Close the lid and let sit for 5 minutes to allow the seafood to cook through.
- Season with salt and pepper to taste.
- Serve the paella garnished with fresh parsley.
Notes:
Quick release the pressure to avoid overcooking the seafood.
Nutrition value:
Calories: 450kcalCarbohydrates: 60gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Haddock Casserole Recipe
Tips for Making Seafood Paella Ahead of Time or Freezing
Make Ahead Instructions
- Cook the paella as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 2 days.
- Reheat in the microwave or on the stovetop before serving.
Freezing Instructions
- Cool the paella completely before freezing.
- Transfer to a freezer-safe container or bag, removing as much air as possible.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
When making seafood paella in the instant pot, you can enhance the flavor by using seafood broth instead of chicken broth for a richer taste profile.
Common Questions About Preparing Seafood Paella in the Instant Pot
FAQ:
Can I use a different type of rice for this recipe?
Yes, you can substitute arborio rice with short-grain rice for a similar result.
How can I make this paella spicier?
To add more heat, you can include a chopped chili pepper or a pinch of cayenne pepper to the dish.
Can I use frozen seafood instead of fresh?
Yes, frozen seafood can be used, but make sure to thaw it before adding it to the paella.
Is there a vegetarian version of this recipe?
You can make a vegetarian version by omitting the seafood and adding more vegetables like artichokes, peas, and asparagus.
Can I double this recipe in the instant pot?
It's best not to double the recipe in the instant pot to avoid overcrowding and ensure even cooking.
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