Instant Pot Seafood Paella
When you can’t travel to Spain for dinner…
INGREDIENTS
- 1.5 lb jumbo shrimp, peeled, or frozen seafood mix, or any combination of the two
- 1 cup basmati rice
- 1 Tbsp butter or bacon fat
- 1 onion, chopped
- 4 cloves garlic, minced
- 3/4 cup petite diced canned tomatoes (drained)
- 1 green bell pepper, chopped
- 1 cup chicken broth (homemade is best)
- 1/2 cup white wine (can substitute more broth)
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 10-12 saffron threads or 1 packet Goya Sazon con asafran
- 1/4 tsp red pepper flakes or to taste
- 1 cup cauliflower rice, cooked (optional)
DIRECTIONS
Set Instant Pot to saute high. Add butter or bacon fat to pot and melt. Add onions and garlic, cook until soft, several minutes.
Add paprika, turmeric, salt, black pepper, red pepper flakes, and saffron. Stir and cook for about 30 seconds.
Add rice and stir until completely coated in seasoning. Add tomatoes, peppers, chicken broth, and white wine.
Add shrimp/seafood mix on top. Do not stir. Turn off Instant Pot, cover and seal valve.
Set Instant Pot to Manual high 5 minutes, quick release when finished.
If desired, stir in up to 1 cup hot cauliflower rice and adjust salt.
NUTRITIONAL INFO
Serves 4, 7SP per serving
