Pressure Cooker Paella

blog.williams-sonoma.com

Rhonda P

2 Tbs. olive oil

1 lb. (500 g) Spanish chorizo or kielbasa, cut into slices ½ inch (12 mm) thick

1 yellow onion, chopped

3 garlic cloves, minced

Kosher salt and freshly ground pepper

½ cup (4 fl. oz./125 ml) dry white wine

2 cups (14 oz./440 g) long-grain white rice, such as basmati

1 tsp. smoked paprika

½ tsp. saffron threads, crumbled

4 cups (32 fl. oz./1 l) chicken broth

1 lb. (500 g) large shrimp, shell and tail intact, or 1 lb. (500 g) crawfish tails in their shell, or a

combination

1 lb. (500 g) small clams, such as littleneck or Manila, scrubbed

½ cup (2 oz./60 g) pitted green olives

1 cup (6 oz./180 g) sliced roasted red bell peppers

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