Instant Pot Seafood Paella Recipe
Ingredients:
Fish Stock:
4 white fish heads I used cod
2 carrots
1 celery
1 bay leaf
1 bunch parsley with stems
6 Cups water
Paella:
4 Tbsp EVOO
1 Medium Yellow Onion diced
1 Red Bell Pepper diced
1 Green Bell Pepper diced
1 large pinch saffron threads
2 cups short-grain rice See Notes
1 3/4 cups Vegetable Stock or Seafood Stock See Notes
1/8 tsp Ground Turmeric
2 tsp Sea Salt
1 cup seafood mix squid, meaty white fish, scallops
2 cups mixed shellfish clams, mussels, shrimp
Directions:
Fish Stock:
Add all the ingredients to Instant Pot. Set on HIGH for 5 minutes. When timer goes off, use NPR to release pressure
Paella:
Set Instant Pot on “SAUTE” and heat EVOO. If using stove top pressure cooker, heat the pot on medium heat until the pot is hot and add EVOO. All the other electric pressure cooker, use the direction to heat the unit hot to add EVOO.
When the oil gets hot, add onions and peppers and saute until onions soften, about 4 minutes. Stir in the saffron, rice, and seafood and sauté everything together for 2 minutes. Then add stock, turmeric, salt, and mix well.
Add the seafood and put the shellfish on top and do not mix further.
Close and lock the lid of the pressure cooker. Cook at HIGH pressure for 6 minutes. When timer is up, use natural pressure release (NPR) method.
If NPR doesn’t release pressure in 15 minutes, release the pressure manually by opening the vent valve.
After the pressure is completely released, open the lid, mix the paella well, cover and let stand for 1 minute before serving.
