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You can make paella quicker than ever with this easy pressure cooker recipe. It still has all your favorites--shrimp, mussels, and veggies--with a lot less work!

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; refrigerate until needed.

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  • In a 6-qt. electric or stove-top pressure cooker combine 2 cups of the broth, uncooked arborio or long grain rice, and the next five ingredients (through saffron). Lock lid in place. Set electric cookers on high pressure to cook 10 minutes. For stove-top cookers, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure. Release any remaining pressure. Open lid carefully.

  • Stir in peas, wine, and lemon juice. Top with shrimp and mussels (do not stir in). Lock lid in place. Let stand 15 to 20 minutes or until mussels have opened and shrimp turn opaque. Remove and discard any unopened mussels. Serve in bowls with crusty bread.

Nutrition Facts

543 calories; fat 9g; cholesterol 202mg; saturated fat 2g; carbohydrates 67g; mono fat 1g; poly fat 1g; insoluble fiber 4g; sugars 4g; protein 46g; vitamin a 629.2IU; vitamin c 34.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.9mg; vitamin b6 0.1mg; folate 60.3mcg; vitamin b12 13.7mcg; sodium 1185mg; potassium 808mg; calcium 136mg; iron 5.5mg.
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