Seafood Paella
15 min
Total Time
7 min
Cooking Time
8 min
Preperation Time
Ingredients
| 1 tbsp. | oil |
| 150 g | risotto rice |
| 300 g | seafood (shrimp, octopus, mussels) |
| 1 | onion |
| 1 | clove garlic |
| 1 | bell pepper |
| 1 can | chopped tomatoes |
| 50 g | peas |
| 200 ml | fish bouillon |
| 100 ml | white wine |
| Some | salt, pepper, saffron, parsley |
Instructions
Step 1 of 7:
Peel and chop the onion, garlic, and bell pepper.
Step 2 of 7:
Add oil to the pressure cooker and briefly sear and season the seafood in the open pot.
Step 3 of 7:
Add the risotto rice, onion, garlic, and bell pepper. Roast briefly, stirring constantly. Deglaze with wine, chopped tomatoes, and broth, and add the peas.
Step 4 of 7:
Close the pressure cooker. Set cooking level to 3. As soon as the yellow ring appears, reduce the heat. When the green ring appears, the 7-minute cooking time begins.
Step 5 of 7:
Remove the pressure cooker from the heat and let the steam escape.
Step 6 of 7:
Open the pot, stir the paella, and let it rest briefly.
Step 7 of 7:
Serve with parsley.
