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Electric Pressure Cooker Paella with Chorizo and Shrimp
Electric Pressure Cooker Paella with Chorizo and Shrimp

Electric Pressure Cooker Paella with Chorizo and Shrimp

40 Min(s)
20 Min(s) Prep
20 Min(s) Cook
Healthy Living
t.
What You Need
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8 servings
Original recipe yields 8 servings
4 oz. dry-cured Spanish chorizo, cut into 1/2-inch-thick slices
1 small onion, chopped
1 Tbsp. minced garlic
1 tsp. each ground turmeric and smoked paprika
1-1/2 cups brown basmati rice, uncooked
1-1/2 cups water
1 can (14.5 oz.) diced tomatoes, undrained
1/2 lb. uncooked large shrimp, peeled with tails left on, deveined
1 cup frozen peas
1/4 cup loosely packed fresh parsley leaves, stems removed
1 lemon, cut into 8 wedges
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Let's Make It
1
Heat dressing in electric pressure cooker using SAUTÉ setting. Add chorizo and onions; cook 4 min., stirring frequently. Add garlic and dry seasonings; cook and stir 1 min. Add rice, water, tomatoes and bouillon cube; stir. Close and lock lid.
2
Turn Pressure Release Valve to Sealing position. Cook 20 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure before opening lid. Slowly remove lid.
3
Add shrimp and peas to rice mixture; mix lightly. Cook on SAUTÉ setting 4 to 6 min. or until shrimp turn pink, stirring frequently.
4
Sprinkle with parsley. Serve with lemon wedges.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 670mg
29%
Total Carbohydrates 35g
13%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 13g
26%
Vitamin A
10%
Vitamin C
15%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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