Paella is traditionally made in a wide, shallow pan over a wood-burning fire, but here the classic has been adapted for a pressure cooker, which significantly cuts the cooking time. Be sure to use cured Spanish chorizo, which is different from fresh Mexican chorizo.
Pressure Cooker Paella
2 Tbs. olive oil
1 lb. (500 g) Spanish chorizo or kielbasa, cut into slices 1/2 inch (12 mm) thick
1 yellow onion, chopped
3 garlic cloves, minced
Kosher salt and freshly ground pepper
1/2 cup (4 fl. oz./125 ml) dry white wine
2 cups (14 oz./440 g) long-grain white rice, such as basmati
1 tsp. smoked paprika
1/2 tsp. saffron threads, crumbled
4 cups (32 fl. oz./1 l) chicken broth
1 lb. (500 g) large shrimp, shell and tail intact, or 1 lb. (500 g) crawfish tails in their shell, or a
1 lb. (500 g) small clams, such as littleneck or Manila, scrubbed
1/2 cup (2 oz./60 g) pitted green olives
1 cup (6 oz./180 g) sliced roasted red bell peppers
In a stovetop pressure cooker over medium-high heat, warm the olive oil. Add the chorizo and cook,
stirring occasionally, until browned on both sides, about 3 minutes. Transfer the chorizo to a plate and set aside.
Add the onion and garlic to the cooker and sauté until translucent, 3 to 4 minutes. Season with salt and pepper. Add the wine and stir to scrape up the browned bits on the bottom of the cooker. Continue cooking until the wine is reduced by half, about 2 minutes. Add the rice, paprika and saffron and cook, stirring, until the grains are well coated, about 1 minute.
Pour the broth into the cooker and stir in a large pinch of salt. Cover the pressure cooker, increase the heat to high and bring the cooker to pressure according to the manufacturer’s instructions. Once the cooker has come to pressure, reduce the heat to medium-high and cook for 5 minutes. Release the pressure according to the manufacturer’s instructions. Add the shrimp and clams to the cooker, cover and cook until the shrimp are pink and opaque and the clams have opened, about 6 minutes. Discard any unopened clams.
Return the sausage to the cooker and add the olives and roasted bell peppers. Stir to combine and serve immediately. Serves 6.
Williams-Sonoma Test Kitchen
This dish pairs well with spicy, fruity, full-bodied reds like the 2012 Tábula Damana 5, Ribera del Duero from our Wine Club.
Tried this with my instant pot. It required at least another 1/2 cup of fluid (we added more broth) as when we threw the shimp in it wouldn’t come up to pressure because there wasn’t enough fluid. Still turned out to be quite delicious.
instead os sauteing everything, what if i just throw everything into the cooker at once?
Do you think it makes a difference in the end result of the recipe to saute on your cooktop vs in your pressure cooker?
A pressure cooker will take far less time, but the results should be similar with both methods.
I have an electric pressure cooker with a saute feature instead of a stove top one. How can I adapt this recipe for its use?
Hi Diana, if you use this on your pressure cooker, it should work the same. Just use the sauté feature on the pressure cooker instead of sautéing on the stove top. Happy cooking!