Instant Pot Chorizo & Seafood Paella

Ingredients:

4 Tbs. olive oil
1 lb. cured Spanish chorizo, cut into slices 1 inch (2.5 cm) thick
1 yellow onion, diced
3 garlic cloves, minced
Salt and freshly ground pepper
2 tsp. smoked paprika
1 tsp. sweet paprika
1/2 tsp. granulated garlic
1/2 tsp. saffron threads
1/2 cup dry white wine
1 can (14 oz.) crushed tomatoes with juice
2 cups (14 oz.) basmati rice
4 1/2 cups chicken broth
1 lb. little neck or other small clams
3/4 lb. large shrimp, peeled and deveined with tails intact
1 1/2 cups frozen peas
Chopped fresh flat-leaf parsley for serving
Lemon wedges for serving

Directions:

In an Instant Pot set to sauté, warm 2 Tbs. of the olive oil. Add the chorizo and cook, stirring occasionally, until lightly browned and warmed through, about 4 minutes. Transfer the chorizo to a plate.

Warm the remaining 2 Tbs. oil in the pot. Add the onion and garlic and cook, stirring occasionally, until the onion is tender and translucent, about 3 minutes. Season with salt and pepper, then add the smoked paprika, sweet paprika, granulated garlic and saffron. Cook, stirring often, until the onion is well coated with the spices, about 3 minutes. Pour in the wine and, using a wooden spoon, scrape up any browned bits from the pot bottom. Add the tomatoes, rice, 4 cups (32 fl. oz./1 l) of the broth and the clams, discarding any clams that fail to close to the touch.

Lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 8 minutes.

When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and set the Instant Pot to “sauté.” Add the remaining 1/2 cup (4 fl. oz./125 ml) broth, the shrimp and the peas and cook, stirring occasionally, until the shrimp are opaque throughout, about 5 minutes.

Divide the paella among individual bowls, discarding any clams that failed to open. Top with parsley and a squeeze of lemon juice and serve immediately.