Instant Pot Shrimp and Clams Paella Recipe2021-12-25
- Cuisine: Spanish
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(0 / 5)
0 People rated this recipe
This information is per serving.
Saturated Fat5.2 g
Trans Fat6.4 g
Unsaturated Fat2.7 g
Instant pot shrimp and clams paella recipe. Paella is a classic Spanish rice dish with seafood, seasoning, and vegetables. This quick recipe for shrimp and clams paella gives you all of the flavors in less time than it would take to cook it in a pan.
How does cooking shrimp and clams in an instant pot compare to cooking without an instant pot?
Cooking shrimp and clams in an instant pot is one of the easiest ways to cook them. If you are trying to cook them without an instant pot, you will need to put them in boiling water or steam. This can take a long time and if you are cooking for many people, it can be quite the hassle.
If you are looking for a quick way to cook your shrimp and clams, try using an instant pot!
Why is shrimp and clams paella a popular dish?
Paella is a dish of rice, vegetables, and meat (typically chicken or pork) with seafood (typically shrimp and clams). Paella originated in Valencia. One of the most popular dishes in the world, paella is considered to be a national dish of Spain.
I can’t give you one specific answer as to why people love shrimp and clam paella so much. However, I can share with you some possible reasons:
-Shrimp and clams are delicious ingredients that go well together
-It’s easy to make
-Spaniards love this dish as it’s their national cuisine
Instant Pot Shrimp and Clams Paella Recipe
You may like as well:
Instant Pot Chicken with Mushrooms and Pasta
Air Fryer Spanish Garlicky Shrimp Recipe
Slow Cooker Spanish Chicken Stew
Slow Cooker Spanish Fish Soup Recipe
Slow Cooker Picadillo Stew Recipe
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- pinch of saffron threads
- 4 tablespoons unsalted butter
- 1 yellow onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 1 cup uncooked arborio rice
- 1 cup (250 ml) chicken broth
- 1/2 cup (125 ml) dry white wine
- 1 pound (480 g) large shrimp, unpeeled, deveined
- 1 pound (480 g) clams
- 1 cup frozen green peas, thawed
- 1/3 cup chopped fresh cilantro
Melt the butter in an electric instant pot turned to saute mode. Add onion and saute, stirring occasionally, for 3-4 minutes. Stir in the garlic and continue cooking for a further 1-2 minutes.
Add all dry ingredients to the cooker and cook for 1 minute, or until spices are fragrant. Add the rice and mix well to combine.
Pour in the broth and wine. Using a wooden spatula, deglaze the pot by scraping the brown bits from the bottom of the cooker.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 6 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Add shrimp, clams, and peas.
Switch the cooker to saute mode. Cook, stirring often until shrimp and clams are cooked through and most of the liquid has been absorbed.
Remove cooked paella from the instant pot and transfer it to a large plate. Sprinkle with chopped cilantro. Serve hot garnished with lemon wedges.