Make Paella Using Less Time

Make Paella Using Less Time

Make Paella Using Less Time

Make Paella using less time is easy to acheive by changing up the cooking process.  I had been dying for an excuse to try delicous Spanish Paella using my pressure cooker to shorten the usual cooking time of several hours.  I calculated the best way to shorten was to cook the rice in the presssure cooker before adding it to the large pan for finishing. 

I found a recipe that I liked on line based on a favorite Bobby Flay Throw Down episode where he was beaten making Paella.  It is a huge recipe so I cut it back about 1/2.  I knew that I did not have a pan big enough to cook the entire recipe as written.

There are many versions of Paella but I have found this is one my favorites.  My guests loved it. Even more important my husband said it was the most flavorful dish I have made lately.  Wow! What a compliment from someone who enjoys my cooking daily.

If you have not used a pressure cooker in your daily cooking regiment after seeing this recipe  you will want to go out and buy one just to see if what I say is true.  Truth is Truth and hands down the pressure cooker always saves time.  Now I know that I can make many recipes by adapting them to use a pressure cooker. Making paella using less time in a pressure cooker is one of my new favorites. You  start the rice mixture in the pressure cooker and then finish the dish traditionally in a large fry pan.

The recipe is geared to using seasonal produce. I made mine with fresh asparagus, canned chick peas and diced tomatoes.  The recipe can be used with fresh green beans or artichoke hearts. Pick what is in season to make the dish more cost effective. 

Using only a few of the most expensive proteins and more of the less expensive really helps the budget too.  Did you know you can get 6 mussels for only .70?  I spent less than $5.00 on all the proteins included in my recipe. 

The most expensive ingredient of the recipe could be saffron strands.  I have used safron flowers before so I substituted the expensive strands with flowers.  I did have to use a bit more to get the golden color to emerge on the rice. Another time I am going to add the saffron flowers to the rice mixture that I put in the pressure cooker. I think the flavors will retain better that way. 

My favorite part of the paella is the carmelized rice that is stuck to the bottom of the pan. It is so crunchy and delicious. The rice isn’t burnt just packed with flavor. The best part is the dish was ready in about 40-45  minutes.  That is huge time saver!

Pressure Cooker Paella
Serves 8
Paella Rice dish simplified by using a pressure cooker to make the rice and finishing it traditionally.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
474 calories
58 g
62 g
15 g
25 g
4 g
402 g
644 g
6 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 474
Calories from Fat 136
% Daily Value *
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 62mg
Sodium 644mg
Total Carbohydrates 58g
Dietary Fiber 3g
Sugars 6g
Protein 25g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  2. 3 tsp olive oil
  3. 1 head garlic cloves seperated but leave the skins on
  4. 3 red peppers, cored, seeded and diced (add heat with the type of peppers) I used bell peppers because my group did not want additional heat.
  5. 1 1/2 onions, diced
  6. 2 cups short grain rice, medium broken pieces will work too
  7. 4 cups chicken stock
  8. 1 tsp smoky paprika
  9. 2 tsp saffron flowers (buy at a Mexican market for less money)
  10. FRY PAN
  11. 2 tsp olive oil
  12. 2 diced chicken breasts
  13. 1/2 lb smoked sausage, sliced into 1 inch chunks
  14. 1 can drained diced tomatoes
  15. 1 can drained chick peas
  16. 1/2 lb fresh asparagus, cut into large pieces
  17. 10 cleaned fresh shrimp
  18. 6-8 fresh tightly closed mussels
  19. 2 lemons, cut into wedges
  1. In a pressure cooker-
  2. Add olive oil and get hot in the bottom of a 6 qt pressure cooker. Add onions, peppers and cook slightly. Add rice, chicken stock, stir. Add saffron and paprika.
  3. Place lid on pressure cooker. Heat on high heat until the 15 lbs is reached. Once it gets to that point reduce heat to medium and time for 5 minutes. After 5 minutes remove from heat and let pressure release naturally.
  4. In a large fry pan add olive oil and cook the diced chicken . Add rice, sausage, vegetables and tomatoes.
  5. As the rice cooks do not stir. You will want the rice to brown and form a crust on the bottom of the pan. Add the shrimp and mussels by tucking them down into the rice mixture. They will cook in about 1o minutes. Mussels will open and the shrimp will be pink. The mixture is done when the rice has caramelized on the bottom of the pan and the seafood is done. Squeeze lemon juice around the top of the pan. Garnish with lemon wedges by perching them along the edge of the pan. Serve in the pan.
  1. Substitute fresh green beans or artichoke hearts for asapargus
  2. Use clams instead of mussels, firm white fish chunks, scallops can be used instead of the shrimp. Experiment with your favorite flavors.
Adapted from Gerard's Paella Mixta
Adapted from Gerard's Paella Mixta
Pantry Friendly Cooking


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LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.


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