Recipes and Cooking Simplified Paella 3.0 (2) 1 Review No special paella pans needed here. You can make this seafood-rich stew right in your slow cooker or pressure cooker. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 26, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Slow Cook Time: 3 hrs Total Time: 3 hrs 25 mins Servings: 4 Yield: 8 cups Jump to Nutrition Facts Ingredients 1 pound medium fresh or frozen shrimp, peeled and deveined 2 ½ cup reduced-sodium chicken broth 1 cup arborio or long grain white rice (pressure cooker only) 1 cup uncooked converted rice (slow cooker only) 1 14.5 ounce can diced tomatoes, undrained ½ cup diced cooked andouille sausage 3 cloves garlic, sliced 1 bay leaf ¼ teaspoon saffron threads, crushed ½ cup fresh or frozen peas ¼ cup dry white wine 2 tablespoon lemon juice 8 ounce mussels in shells, scrubbed, beards removed, and rinsed Crusty bread Directions Directions Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; refrigerate until needed. Prepare as directed using desired cooker, below. Fast 10 minute cook time In a 6-qt. electric or stove-top pressure cooker combine 2 cups of the broth, uncooked arborio or long grain rice (omit converted 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. Slow 2 hour low and 1 hour high cook time In a 4-qt. slow cooker combine 2 cups of the broth, converted rice (omit arborio or long grain rice), and the next five ingredients (through saffron). Cover and cook on low 2 hours or until rice is nearly tender. Stir in the peas, wine, and lemon juice. Top with shrimp (do not stir). Increase heat to high. Cover and cook 1 hour more or until shrimp turn opaque. In a large skillet bring remaining 1/2 cup broth to a simmer over medium heat. Add mussels to the skillet. Cover and simmer 3 to 6 minutes or until mussels open. Discard any unopened mussels. Add to paella. Serve in bowls with crusty bread. Rate it Print Nutrition Facts (per serving) 535 Calories 8g Fat 65g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 535 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 202mg 67% Sodium 1254mg 55% Total Carbohydrate 65g 24% Total Sugars 4g Protein 45g Vitamin C 34.5mg 173% Calcium 198mg 15% Iron 7mg 39% Potassium 908mg 19% Folate, total 187.1mcg Vitamin B-12 13.7mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.