Multicooker Paella

Name: Multicooker Paella
Yield: Serves 4 to 6
Cuisine: Spanish & Portuguese
Ingredients: 1 tablespoon, extra-virgin olive oil; 8 ounces, Spanish-style chorizo sausage, sliced on bias ½ inch thick; 1 , onion, chopped fine; 1/4 teaspoon, table salt; 2 cups, Arborio rice, picked over and rinsed; 2 tablespoons, tomato paste; 6 , garlic cloves, minced; 1 teaspoon, smoked paprika; 1/4 cup, dry white wine; 1 pound, boneless, skinless chicken thighs, trimmed and quartered; 2 cups, chicken broth; 2 cups, water; 1/4 teaspoon, saffron threads, crumbled; 8 ounces, large shrimp (26 to 30 per pound), peeled and deveined; 1/2 cup, frozen peas, thawed; 2 tablespoons, chopped fresh parsley

15 comments

SERVES4 to 6

TIME1 hour

WHY THIS RECIPE WORKS

We wanted chewy rice accompanied by low-prep, easy-to-find proteins—we chose juicy shrimp, smoky chorizo, and succulent chicken—minus the unwieldy two-handle paella pan and laundry list of ingredients. The Instant Pot ensured the Arborio ri...

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