Pressure Cooker Prawn Paella Recipe2022-05-04
- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat1.2 g
Pressure cooker prawn paella recipe. Raw prawn with rice and spices cooked in a pressure cooker. Very easy and delicious! Also, you can cook paella in a slow cooker, if desired. You may also like Shrimp and Lentil Stew:
Pressure Cooker Shrimp and Lentil Stew Recipe
This delicious shrimp recipe belongs to Spanish cuisine.
Makes 4 servings
Ingredients: 2 tablespoons (30 ml) olive oil, 1 small yellow onion, peeled and chopped, 2 carrots, peeled and thinly sliced, 1 teaspoon (5 ml) minced garlic, 1/2 pound (240 g) smoked pork or turkey sausage, thinly sliced, 1/2 teaspoon (3 ml) each: smoked paprika and dried thyme, 1/4 teaspoon (1 ml) ground cayenne pepper, 14 oz (435 ml) can dice tomatoes, 1½ cups (375 ml) chicken broth, 1/2 cup (125 ml) green lentils, 1¼ pounds (700 g) medium shrimp, peeled, deveined and halved widthwise
Instructions: In a 6-quart (6 L) stovetop pressure cooker, heat olive oil over medium heat. Add the onions and carrots and cook, stirring often, until the onion softens, for about 3 minutes. Stir in minced garlic and cook, stirring, for a few seconds. Stir in the sausage, paprika, thyme, and cayenne pepper.
Cook, stirring occasionally, for 1-2 minutes, or until aromatic. Pout in undrained tomatoes and chicken broth. Add the green lentils and mix well.
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set a timer to cook for 25 minutes.
Open pressure cooker, using the Quick Release method. Stir in the shrimp. Cook until shrimp turns pink and firm, for further 2 minutes. Remove cooked lentil and shrimp stew from the pressure cooker and transfer to serving bowls. Serve hot.
There is not too much liquid here because I wanted a thick stew, similar to the casserole.
Pressure Cooker Prawn Paella Recipe
You may also Fried Butter Prawns or Fried Malaysian Butter Prawns
- 1 pound raw prawns
- 1 cup (250 ml) Jasmin rice
- 4 tablespoons unsalted butter
- 1 yellow onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 1 red bell pepper, cored and chopped
- 1 cup (250 ml) chicken broth
- 1/2 cup (125 ml) dry white wine
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch saffron threads
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh cilantro
Melt the butter in a pressure cooker turned to the sauté mode. Add chopped onion and cook, stirring occasionally, until softened. Stir in chopped garlic and cook, stirring, for further 1 minute.
Stir in paprika, turmeric, salt, black pepper, red pepper flakes, and saffron threads. Cook, stirring continuously, for about 1 minute, then stir in chopped red bell pepper. Add Jasmine rice and mix well. Pour in dry white and chicken broth, making sure rice is covered well.
Add prawn on the top. Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Open the pressure cooker, using Quick Release method. Remove cooked prawn from the pot and peel if desired. Serve with chopped fresh cilantro.