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Instant Pot Shrimp chorizo paella recipe

Instant Pot Shrimp Paella

Instant Pot Shrimp Paella is a ridiculously easy Spanish Paella recipe that's packed with juicy shrimps, lots of chorizo and saffron. Make this Chorizo and Shrimp Paella in 30 mins for a fabulous Spanish style meal experience.
5 from 2 votes
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Course: Main Course
Cuisine: Spanish
Keyword: Chorizo and Shrimp Paella Recipe, Instant Pot Chorizo and Shrimp Paella, Instant Pot Paella, Instant Pot Shrimp Paella, Paella, Shrimp Paella Instant Pot, Spanish Paella
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 882kcal
Author: Meghna
Cost: $10

Ingredients

  • 1 cup long grain rice **rinsed very well. use any store brand
  • 20 Tiger Shrimp **use fresh or frozen, Read NOTES below for more details.
  • 1.5 cups Spanish Chorizo or Spicy Andouille Sausage **dice them into rings
  • ½ medium red bell pepper **made into thin slices
  • ½ cup green peas **frozen & thawed
  • ½ medium onion **finely chopped. Yellow Onion
  • 3 cloves Garlic **Minced
  • ¼ tsp Saffron **Good Quality
  • ¼ tsp Smoked Paprika
  • 2 tbsp olive oil **equally divided
  • salt to taste **according to your preference
  • flat leaf parsley **finely chopped, for garnish

For the Shrimp Stock (read NOTES below)

Instructions

How to make the Shrimp Stock in Instant Pot?

  • Remove the shells from the fresh shrimp or frozen shrimp that are thawed. If you choose to use fresh shrimp with heads intact remove the heads too along with the shells. Keep the shrimp aside and use the shells and the heads. I used frozen thawed shrimp so had only the shells.
  • Set the Instant Pot on SAUTE and keep it on NORMAL.
  • Add oil and when the oil becomes moderately hot add the shrimp shells and a pinch of saffron and saute until the shells turn pink.
  • Now add exactly 1.5 cups water and de-glaze the pot very well with the help of your spatula so that there are absolutely no bits and crumbs stuck at the bottom of the pot. CANCEL the SAUTE function.
  • Pressure cook on HIGH for 5 mins.
  • When the Pressure cooking cycle is over the Instant Pot will begin to beep immediately do a QUICK PRESSURE RELEASE (QPR) by moving the valve manually from the SEALING to the VENTING position. Open the lid carefully.
  • Fish out the shrimp shells with the help of a tong. Do not STRAIN the shrimp stock because we want to use the saffron strands in the stock. You'll have approximately a little more than a cup of shrimp stock. Measure the stock and use only 1 cup and 2 tablespoons in the recipe. Do not rinse the steel pot, we'll use the same pot to make the rest of the recipe.

How to make Shrimp Paella in Instant Pot?

  • Set the Instant Pot on SAUTE and set it on NORMAL. Add 2 tablespoons olive oil.
  • When the oil becomes moderately hot add the diced sausages and saute until nicely browned. Do not strain the sausage fat.
  • Now, add the chopped onion and garlic and saute for just 1 min. They will slowly release a lovely aroma.
  • Add the shrimp stock and de-glaze the pot very well with the help of your spatula so that there are absolutely no bits and crumbs stuck at the bottom of the steel pot. This step is very important to prevent the BURN error. Do not rush this step.
  • Rinse the rice very well under running tap water several times until clear water runs through. This is very important.
  • Add the rinsed rice to the pot and give a good mix gently with the help of your spatula. Layer the rice in one single layer evenly by gently pressing down with the back of a ladle or spatula. Sprinkle 2-3 pinches saffron.
  • Now, layer the shrimp in a single layer on top of the rice. DO NOT mix or stir. CANCEL the SAUTE function.
  • Now, PRESSURE COOK on HIGH PRESSURE for 4 mins.
  • When the pressure cooking cycle is over the Instant Pot will begin to beep. Wait for NATURAL PRESSURE RELEASE (NPR) for 10 mins and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Open the lid carefully. Turn off the Instant Pot.
  • Remove the shrimp and add the green peas and red bell pepper. DO NOT mix. Cover the Instant Pot with a glass lid and rest the Paella for 2-3 mins. The residual heat will beautifully wilt the veggies without overcooking them. The resting time will also help marry the flavors of the dish in extraordinary way.
  • Open the lid and gently fluff the paella with the help of a fork in order to mix in the veggies.
  • Add back the shrimp and garnish the Paella with finely chopped flat leaf parsley.

Video

Notes

  1. Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Best Saffron alternative: Use turmeric. It'll lend the gorgeous yellow color to the dish. Turmeric is not expensive. However, you'll not get the same flavor and certainly miss on the taste big time. So, use saffron if you can or else resolve with turmeric without having great expectations regarding the dish.
  3. Best Paella Rice in the USA: Use any store brand Long Grain Rice or Jasmine Rice. I used Kroger brands Long Grain Rice.
  4. Do you need to buy special Paella Rice? No.
  5. Can you use Arborio Rice? No.
  6. Do not use any other rice for today's recipe except Long Grain Rice or Jasmine Rice.
  7. Jasmine Rice to Liquid Ratio: For every 1 cup Jasmine use 1 cup + 2 tbsp liquid. 
  8. Fresh Shrimp with heads intact: Use the shells and the heads to make the shrimp stock in the instant pot.
  9. Frozen Shrimp: Thaw them and remove the shells and use the shells to make the stock.
  10. Do not Want to make Shrimp Stock? Use exactly 1 cup + 2 tablespoon chicken broth or vegetable stock for every 1 cup of Long Grain Rice.
  11. Best Sausages for Paella: Spanish Chorizo or Spicy Andouille.
  12. Best Shrimp: Tiger Shrimp, Jumbo, Colossal.
  13. Why remove the shrimp and than add the veggies? This is totally a a personal preference. You do not need to do this if you don't want to. I love serving Paella the traditional Spanish way with shrimp layered on the top of the rice. Hence, I removed the shrimp added the veggies, fluffed the rice and than added back the shrimp. I also served the Paella in an iron Lodge skillet to give that Spanish feel :D 
  14. Best Alternatives Summary: Long Grain Rice - Jasmine Rice ; Saffron - Turmeric; Homemade Shrimp Stock - Chicken broth or veggie stock; Spanish Chorizo - Spicy Andouille ; Flat Leaf Parsley - Cilantro.
 
Calorific details are provided by a third party application and are to be used as indicative figures only.
 
Nutrition Facts
Instant Pot Shrimp Paella
Amount Per Serving
Calories 882 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 11g69%
Cholesterol 204mg68%
Sodium 1499mg65%
Potassium 364mg10%
Carbohydrates 85g28%
Fiber 4g17%
Sugar 5g6%
Protein 35g70%
Vitamin A 1635IU33%
Vitamin C 58mg70%
Calcium 142mg14%
Iron 4mg22%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 882kcal | Carbohydrates: 85g | Protein: 35g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 204mg | Sodium: 1499mg | Potassium: 364mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1635IU | Vitamin C: 58mg | Calcium: 142mg | Iron: 4mg