Express Pressure Cooker Seafood Paella

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This delicious seafood paella made with shrimp, mussels and chorizo is ready in under 30 minutes. The secret is cooking the paella in a Crock-Pot® Express 6-Quart Pressure Cooker!

Paella has always been one of my favorite dishes and it also reminds me of our family trip to Spain a couple of years ago. The only thing I did not like about paella is that it that the original paella recipe is so time-consuming so I seldom make it. But since I discovered I can make an amazing seafood paella that tastes just like the ones we had in Spain in under 30 minutes paella has become one of my go-to recipes for entertaining this summer.

Everyone is always so impressed with this recipe and they can not believe it when I tell them that it is ready in only 20 minutes. I am seriously obsessed with my Crock-Pot® Express Pressure Cooker.

I’ve always loved Crock-Pot® products, they are a leader in one-pot cooking and I trust the brand as I have been using Crock-Pot® products since I learned to cook. It’s a brand my mom used and trusted too. That is why I chose a Crock-Pot® Express over other brands and I am so glad I did! The Crock-Pot® Express can cook meals up to 70% faster than traditional cooking, so I can spend less time in the kitchen and more time with friends and family.

The Crock-Pot® Express has 8 pre-set pressurized settings for various foods, so you can choose to eat sooner, or you can use the slow cook setting to come back later to a delicious hot meal. You can also steam, brown, or sauté before programming, making one-pot meals easier than ever. Not only are meals ready faster but the clean up is so easy!

And right now you can save $15 on Crock-Pot® Express 6-Quart Pressure Cooker at Target until 7/29/19! Don’t think about it any longer, having a Crock-Pot Express Cooker was life-changing for me. I am so excited to cook new recipes and my family is so happy that I’m cooking dishes I did not cook before because they were so much work or took too long to cook.

Express Pressure Seafood and Chorizo Paella

Ingredients

2 tbs olive oil
1 lb of chorizo, sliced
3 cloves of garlic crushed
1 onion, chopped
1-2 sweet peppers, chopped (I used red and green)
1 cup chicken stock
1 cup whole green peas
1 1/2 cups long grain rice
1 lb jumbo shrimp, frozen
12 mussels cleaned
salt and pepper to taste

Directions

Press Brown/Sautee on your Crock-Pot® Express, set the temperature to HIGH and then press START/STOP.
Add the oil and preheat for 2 minutes. Add onion and sweet peppers and sauteé until the onion is translucent.
Add chorizo and sauteé for an additional minute or two.

Press START/STOP and add remaining ingredients to the Crock-Pot® Express including shrimp. Press RICE/RISOTTO, set the pressure to LOW and set for 10 minutes. Make sure that the Steam Release Valve is set to the “Seal” (closed) position. Press START/STOP.
Once cooking is completed and the pressure is released season with salt and pepper to taste.
Serve in the Crock-Pot® Express.

This pressure cooker paella recipe is a must try! So easy and so delicious and sure to be a hit at your next dinner party or summer cookout. I even serve this on the Crock-Pot® Express. I just take it outside and let people serve themselves right from the Crock-Pot® Express.

I got my Crock-Pot® Express at Target which was very convenient since I shop at Target at least once a week, I mean who doesn’t?

Author
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Paula Bendfeldt-Diaz

Paula moved from her native Guatemala to SW Florida with her husband and two children and together they are discovering what it means to live life between two languages.

Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .

When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.

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