Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 pounds frozen, raw, peeled large shrimp
1 1/2 cups white rice
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 red pepper, seeded, thinly sliced
1 teaspoon Spanish saffron
1 1/2 cups chicken stock
3 tablespoons tomato paste
1/4 teaspoon chili powder
Salt and pepper, to taste
1/3 cup chopped Italian parsley leaves
1 lemon, cut into wedges
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add onion, garlic, red pepper and saffron. Cook for about 5 minutes.
2. Stir in the rice, chicken stock, tomato paste, chili powder, salt and pepper. Place the shrimp on top.
3. Close the lid and lock. Cook for 5 minutes at high pressure. At the end of the cooking time, quick release the pressure.
4. Garnish with the lemon wedges and chopped parsley.