Name: Multicooker Paella
Total time: 1 h
Cuisine: Spanish & PortugueseEurope
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

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 rice (our choice for its firm, toothsome texture) and chicken thighs were ready in a snap (and simultaneously!), and once they were cooked we took advantage of the residual heat to cook our shrimp and peas gently. Tomato paste gave us concentrated tomatoey depth, and chicken broth, white wine, smoked paprika, and saffron provided the right amount of bold, balanced flavor.

Before You Begin

Dry-cured Spanish chorizo is the sausage of choice for paella, but fresh chorizo or linguiça sausage is an acceptable substitute. Do not substitute larger shrimp here; they will not cook through in time. Serve with lemon wedges.

Instructions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add chorizo, onion, and salt and cook until onion is softened, about 5 minutes. Add rice and cook, stirring occasionally, until edges begin to turn translucent, about 3 minutes. Stir in tomato paste, garlic, and paprika and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, then stir in chicken, broth, water, and saffron.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Stir shrimp and peas into rice, cover, and let sit until shrimp are opaque throughout, 5 to 7 minutes. Season with salt and pepper to taste. Sprinkle with parsley and serve.