435 CALORIES
PER SERVING

SERVES 4

SERVING SIZE 2 cups

PREP TIME 10 mins

COOK TIME 20 mins

TOTAL TIME 45 mins

Chicken Sausage Paella

This lighter version of a classic Spanish recipe features chicken chorizo in place of pork chorizo. It’s a simple, one-pot crowd-pleaser that only tastes exotic.



PROGRAM
Sauté/Pressure Cook

PRESSURE
High

RELEASE
Quick

1 tbsp olive oil

4oz (110g) chicken chorizo sausage, thinly sliced

1 cup Arborio rice

12 tsp saffron

12 cup salsa

12 tsp kosher salt

1 cup From-Scratch Chicken Stock or low-sodium chicken stock

12 cup water

12oz (340g) uncooked shrimp, peeled and deveined

12 cup chopped green olives

1 cup frozen peas, thawed

Lemon wedges for serving

1. Select Sauté, and add the olive oil to the inner pot. Add the chorizo and sauté for 3–5 minutes, or until the sausage browns and becomes crispy. Transfer to a plate, and set aside.

2. Add the rice, saffron, salsa, kosher salt, chicken stock, and water to the pot. Stir well.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.

4. Remove the lid, select Sauté and add the shrimp, olives, and peas to the pot. Cover, but do not lock the lid. Cook for an additional 5–7 minutes, stirring occasionally, until the shrimp becomes opaque.

5. Remove the lid, add the cooked sausage back to the inner pot, and stir well.

6. Transfer to serving bowls, and garnish with the lemon wedges. Serve hot.

nutrition per serving


Total fat 12g

Saturated fat 3g

Cholesterol 155mg

Sodium 478mg

Carbohydrates 52g

Dietary fiber 3g

Sugars 3g

Protein 33g

Chicken Sausage Paella

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