Paella is served all over Spain, but it originated in the eastern coastal regions, where rice and seafood are plentiful. Regional differences abound when it comes to cooking paella, but it almost always contains rice, olive oil, and saffron. The remaining ingredients are up to the cook to decide and usually depend on what is fresh in the local markets. Cooking paella in the pressure cooker is quick and simple. When it’s ready, toss the whole potful into a large round serving bowl and serve family-style.

SERVES 6

INGREDIENTS

• 4 tablespoons extra-virgin olive oil
• 1 pound Spanish chorizo or Italian sopressata, finely diced
• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• 1 large sweet onion, such as Vidalia, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon saffron threads, crushed in the palm of your hand
• 1 medium red bell pepper, seeded, deribbed, and coarsely chopped
• 1 medium yellow bell pepper, seeded, deribbed, and coarsely chopped
• 1 ½ cups Arborio rice
• 3 cups chicken stock (page 19) or store-bought chicken broth
• One 14-ounce can chopped tomatoes, drained
• 1 pound medium shrimp, peeled and deveined
• 12 littleneck clams, scrubbed
• 1 cup frozen petite peas, defrosted
• Salt and freshly ground black pepper (optional)
• ½ cup finely chopped fresh flat-leaf parsley, for garnish
• 2 lemons, cut into wedges, for serving

INSTRUCTIONS

1. Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the chorizo and sauté until it renders some of its fat. Transfer to a plate and set aside. Add the chicken to the pot and sauté until lightly browned all over. Transfer to a plate.
2. Heat the remaining 2 tablespoons of oil in the pressure cooker over medium-high heat. Add the onion, garlic, saffron, and bell peppers and sauté for 3 minutes, or until the onion begins to soften. Add the rice and stir to coat the rice with the oil. Stir in the chicken, chorizo, stock, tomatoes, shrimp, and clams. Lock the lid in place and cook at high pressure for 3 minutes.
3. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Discard any clams that haven’t opened. Stir in the peas and re-cover the pot. Allow the paella to steam off the heat for 2 minutes more. Taste for seasoning and add salt and pepper if necessary.
4. Transfer the paella to a large serving platter. Sprinkle with the parsley and arrange the lemon wedges along the edge of the serving platter.