Chorizo & Seafood Paella

Name: Chorizo & Seafood Paella
Prep time: 15 min
Cook time: 10 min
Yield: 6
Ingredients: 4 tablespoons olive oil; 1 pound cured Spanish chorizo (cut into 1-inch- thick slices); 1 yellow onion (diced); 3 cloves garlic (minced); salt; pepper (freshly ground); 2 teaspoons smoked paprika; 1 teaspoon sweet paprika; 1/2 teaspoon granulated garlic; 1/2 teaspoon saffron threads; 1/2 cup dry white wine; 14 ounces crushed tomatoes (with juice); 2 cups basmati rice; 4 1/4 cups chicken broth; 1 pound littleneck clams (or other small clams); 3/4 pounds large shrimp (peeled and deveined with tails intact); 1 1/2 cups frozen peas; flat-leaf parsley (chopped fresh, for serving); lemon wedges (for serving)

"In Spain, paella is classically prepared in a wide, shallow metal pan over an open fire and must be tended nearly constantly as it cooks. The Instant Pot simplifies the process, cooking quickly and with little effort from the chef...."

INGREDIENTS

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4 tablespoons olive oil

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1 pound cured Spanish chorizo (cut into 1-inch- thick slices)

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1 yellow onion (diced)

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3 cloves garlic (minced)

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salt

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pepper (freshly ground)

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2 teaspoons smoked paprika

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1 teaspoon sweet paprika

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1/2 teaspoon granulated garlic

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1/2 teaspoon saffron threads

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1/2 cup dry white wine

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14 ounces crushed tomatoes (with juice)

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2 cups basmati rice

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4 1/4 cups chicken broth

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1 pound littleneck clams (or other small clams)

•

3/4 pounds large shrimp (peeled and deveined with tails intact)

•

1 1/2 cups frozen peas

•

flat-leaf parsley (chopped fresh, for serving)

•

lemon wedges (for serving)

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