Prawn Paella

 Instant Pot South Africa   2019-11-25  Comments General, Seafood
Ippaella1024x768

With Instant Pot, you can have a super delicious and unbelievably easy paella ready in no time. It is sure to wow your guests, who will think you spent the whole day making it!  
 

Prep Time:
5 mins                                                                 
Cook Time:
10 mins
Serves:
6-8


  • 2 tbsp olive oil, divided 
  • 1 onion, finely chopped 
  • 4 cloves garlic, finely chopped 
  • 15cm (125g) piece of chorizo, chopped 
  • 400g  prawns (cleaned and de-veined) 
  • 1 red pepper, chopped into thin strips 
  • 1 tsp turmeric 
  • 1 tsp smoked paprika 
  • Pinch of saffron threads 
  • 1 bay leaf 
  • 1 tsp lemon zest 
  • 2 cups risotto rice 
  • 1/3 cup (80ml) white wine (or replace with stock)  
  • 1L stock (good quality, use boiling water) 
  • Chopped coriander 
  • Lemon pieces to serve
  • Salt and black pepper 

 
For the prawn marinade: 


  • 1 Tbsp olive oil 
  • 2 cloves garlic, grated 
  • 1 Tbsp smoked paprika 
  • zest of 1 lemon (about 1 Tbsp)  
  • handful chopped coriander  
  • 1 tsp chilli flakes
  • salt to taste 


For the prawn marinade - combine all the ingredients together in a large bowl. Add the prawns and toss to coat. Place in the fridge for 15 minutes while you prep the rest of your paella ingredients.  
 
Set Instant Pot to SAUTÉ mode, and change to More (the hottest setting) by pushing Sauté again.  When the display says HOT, add 1 tbsp of olive oil and allow it to heat up. Add the prawns and sear for a minute.   Set aside.  Change the Sauté mode to Normal and add the remaining olive oil.  Then stir in the onion and garlic and cook gently for 2-3 minutes.  Add chorizo and sauté until the chorizo releases all its flavour.  Add the peppers and spices and stir well. 
 
Add in risotto rice and stir well.  Add in the wine or 1/3 cup of stock and deglaze the inner pot ensuring nothing is sticking to the bottom or sides of the pot. Pour in the hot stock and stir.  
 
Press CANCEL. Secure lid and seal the vent. Set to PRESSURE COOK for 5 minutes. Once complete, do a Quick Release.  Once the vent has dropped, open lid and give the paella a good stir. Return the prawns to the pot and stir gently. Allow to stand for 5 minutes before serving. 
 
Season to taste and serve with a squeeze of lemon and chopped fresh coriander. 
 

Filter

Search

Show

20
20
32
64
100
200

Sort

Age: New to Old
Age: New to Old
Age: Old to New
Title

Categories

Select All
Breakfast
Dessert
General
Kid Friendly
Low Carb
Meat
Poultry
Rice & Pastas
Seafood
Soups, Stews & Broths
Starters & Side Dishes
Vegan & Vegetarian

Authors

Select All
Alida Ryder
Simply Delicious
Amy and Jacky
Baking Ginger
By Di Bibby
Bibby’s Kitchen at 36
Di at Bibby’s Kitchen
Home Magazine
Ilse at The Food Fox
Instant Pot South Africa
Jeanette Marie
Cook Global Eat Local
Katelyn from The Kate Tin
Kelli Foster
Linda Engelbrecht
The Honest Grazer
Mariam Jakoet Harris
Cooked Inc
Maz at Caffeine and Fairydust
Megan Kate Ras
Mommalikeme
Myra Slater
Green Mammas
Nutreats
Sam Linsell
Drizzle and Dip
Sharon
KweenB
Srividhya Gopalakrishnan
Vidhyas Vegetarian Kitchen
Tascha Strauss
Zissy Lewin
Search  

Comments

Be the first to write a comment.

Write a Comment

Replying to...
Name / Nickname *
Email *
Comment *
Submit Comment
Using this site means you accept its terms | Copyright © 2019 Instant Pot, South Africa
Powered by Webpro | Created by IT Design