How to make Shrimpand Sausage Paella
Prep
time: 15 minutes | Cook time: 6 minutes | Serves 2
1 tablespoon olive oil
1 (6-ounce / 170-g) link Spanish chorizo sausage, cut into slices
½ yellow onion, chopped
1 clove garlic, minced
1 sweet pepper, sliced
½ Chiles de Árbol, minced
½ cup Arborio rice, rinsed
1 pound (454 g) shrimp, deveined
½ cup chicken broth
½ cup water
¼ cup white wine
½ teaspoon curry paste
Sea salt and white pepper, to taste
½ cup green peas, fresh or thawed
2 tablespoons fresh parsley leaves, roughly chopped
1 (6-ounce / 170-g) link Spanish chorizo sausage, cut into slices
½ yellow onion, chopped
1 clove garlic, minced
1 sweet pepper, sliced
½ Chiles de Árbol, minced
½ cup Arborio rice, rinsed
1 pound (454 g) shrimp, deveined
½ cup chicken broth
½ cup water
¼ cup white wine
½ teaspoon curry paste
Sea salt and white pepper, to taste
½ cup green peas, fresh or thawed
2 tablespoons fresh parsley leaves, roughly chopped
1. Press the Sauté button and heat the oil until
sizzling. Cook the
sausage for 2 minutes, stirring continuously to ensure even cooking.
sausage for 2 minutes, stirring continuously to ensure even cooking.
2. Stir in the onions and garlic; cook for about
a minute longer, stirring frequently.
3. Add the peppers, rice, shrimp, broth, water,
wine, curry paste, salt,
and white pepper.
and white pepper.
4. Secure the lid. Choose the Manual mode and
cook for 3 minutes at
High pressure. Once cooking is complete, use a quick pressure release;
carefully remove the lid.
High pressure. Once cooking is complete, use a quick pressure release;
carefully remove the lid.
5. Add the green peas and seal the lid one more
time; let it sit in the residual heat until warmed through.
6. Serve garnished with fresh parsley and enjoy!
Per
Serving
calories: 598 ;fat: 28.2g ;protein: 37.2g ;carbs: 48.1g ;net carbs: 43.6g ;fiber: 4.5g
calories: 598 ;fat: 28.2g ;protein: 37.2g ;carbs: 48.1g ;net carbs: 43.6g ;fiber: 4.5g
