Instant Pot recipe: America’s Test Kitchen’s Weeknight Paella

Low-prep, easy-to-find proteins like smoky chorizo, chicken thighs and juicy shrimp make this Mediterranean favorite a snap.

Wanna make paella at home? Those unwieldy two-handled paella pans can make the home-prep of this Valencian favorite too intimidating — even on weekends. Along comes this breezy weeknight recipe from America’s Test Kitchen’s new cookbook, “Mediterranean Instant Pot: Easy, Inspired Dishes for Eating Well” (America’s Test Kitchen; $25) to show us how it’s done.

Start with easy-to-find proteins — shrimp, chorizo and chicken thighs — and arborio rice that pressure-cooks to toothsome perfection. Smoked paprika, saffron and tomato paste provide rich color and flavor.

Weeknight Paella

Serves 4 to 6

Ingredients

1 tablespoon extra-virgin olive oil

8 ounces Spanish-style ­chorizo sausage, sliced on bias 1/2-inch thick

1 onion, chopped fine

¼ teaspoon table salt

2 cups arborio rice, picked over and rinsed

2 tablespoons tomato paste

6 garlic cloves, minced

1 teaspoon smoked paprika

¼ cup dry white wine

1 pound boneless, skinless chicken thighs, trimmed and quartered

2 cups chicken broth

2 cups water

¼ teaspoon saffron threads, crumbled

8 ounces large shrimp, peeled and ­deveined

½ cup frozen peas, thawed

2 tablespoons chopped fresh parsley

Directions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add chorizo, onion and salt and cook until onion is softened, about 5 minutes. Add rice and cook, stirring occasionally, until edges begin to turn translucent, about 3 minutes. Stir in tomato paste, garlic and paprika and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, then stir in chicken, broth, water and saffron.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for
1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Stir shrimp and peas into rice, cover and let sit until shrimp are opaque throughout, 5 to 7 minutes.
Season with salt and ­pepper to taste. Sprinkle with parsley and serve.

— From America’s Test Kitchen’s “Mediterranean Instant Pot: Easy, Inspired Meals for Eating Well” (America’s Test Kitchen)