Easy Paella


2 tablespoons olive oil

3 links chorizo or spicy sausage, sliced

3 boneless skinless chicken thighs, cut in 1-inch pieces

1 medium onion, peeled, finely chopped

1 small red bell pepper, chopped

2 cloves garlic, peeled, minced

1 teaspoon paprika

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper

1 teaspoon kosher salt

1/2 teaspoon pepper

Pinch saffron threads, crumbled

1 can (14 ounces) diced tomatoes

1/4 cup white wine

1/2 cup chicken stock

1 cup basmati rice

1 bag (12 ounces) frozen jumbo shrimp, peeled, deveined

1 pound mussels, scrubbed, debearded

Juice of 1 lemon, for serving

2 tablespoons fresh parsley, for garnish



1    Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.

2    After 5 minutes, add oil, sausage, and chicken and sauté for 5 minutes.

3    Add onion, red pepper, garlic, and spices; sauté for 5 minutes.

4    Add tomatoes, wine, stock, rice, shrimp, and mussels. Stir to combine.

5    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.

6    When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

7    Top with lemon juice and parsley and serve.

Ninja Kitchen

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