Prawn Paella

With Instant Pot, you can have a super delicious and unbelievably easy paella ready in no time. It is sure to wow your guests, who will think you spent the whole day making it!  
 

• 2 tbsp olive oil, divided 
  
• 1 onion, finely chopped 
  
• 4 cloves garlic, finely chopped 
  
• 15cm (125g) piece of chorizo, chopped 
  
• 400g  prawns (cleaned and de-veined) 
  
• 1 red pepper, chopped into thin strips 
  
• 1 tsp turmeric 
  
• 1 tsp smoked paprika 
  
• Pinch of saffron threads 
  
• 1 bay leaf 
  
• 1 tsp lemon zest 
  
• 2 cups risotto rice 
  
• 1/3 cup (80ml) white wine (or replace with stock)  
  
• 1L stock (good quality, use boiling water) 
  
• Chopped coriander 
  
• Lemon pieces to serve
• Salt and black pepper 

 
For the prawn marinade: 

• 1 Tbsp olive oil 
  
• 2 cloves garlic, grated 
  
• 1 Tbsp smoked paprika 
  
• zest of 1 lemon (about 1 Tbsp)  
  
• handful chopped coriander  
  
• 1 tsp chilli flakes
• salt to taste 

For the prawn marinade - combine all the ingredients together in a large bowl. Add the prawns and toss to coat. Place in the fridge for 15 minutes while you prep the rest of your paella ingredients.  
 
Set Instant Pot to SAUTÉ mode, and change to More (the hottest setting) by pushing Sauté again.  When the display says HOT, add 1 tbsp of olive oil and allow it to heat up. Add the prawns and sear for a minute.   Set aside.  Change the Sauté mode to Normal and add the remaining olive oil.  Then stir in the onion and garlic and cook gently for 2-3 minutes.  Add chorizo and sauté until the chorizo releases all its flavour.  Add the peppers and spices and stir well. 
 
Add in risotto rice and stir well.  Add in the wine or 1/3 cup of stock and deglaze the inner pot ensuring nothing is sticking to the bottom or sides of the pot. Pour in the hot stock and stir.  
 
Press CANCEL. Secure lid and seal the vent. Set to PRESSURE COOK for 5 minutes. Once complete, do a Quick Release.  Once the vent has dropped, open lid and give the paella a good stir. Return the prawns to the pot and stir gently. Allow to stand for 5 minutes before serving. 
 
Season to taste and serve with a squeeze of lemon and chopped fresh coriander.