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Questions? ninjakitchen.eu
PAELLA WITH CHORIZO AND
ARTICHOKE HEARTS
INGREDIENTS
200g cooking chorizo, sliced into 1cm thick rounds
1 tbsp olive oil
1 white onion, diced
1 red pepper, diced
3 garlic cloves, chopped
2 teaspoons smoked paprika
350g paella rice
Pinch of saffron
1 litre chicken stock
1 (400g) tin chopped tomatoes
1 (400g) tin artichoke hearts, cut into quarters
200g frozen peas, thawed
50g green olives, sliced
1 lemon cut into wedges to garnish
2 tablespoons flat leaf parsley, chopped
PREP: 15 MINUTES | TOTAL COOK TIME: 25 MINUTES | MAKES: 4-6 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK
DIRECTIONS
1 Select SEAR/SAUTÉ and set to MD:HI. Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 Add oil and sauté chorizo for 5 minutes.
Remove with slotted spoon, keeping oil in pan.
3 Add the onion and pepper and sauté for
5 minutes. Next, add garlic and cook for
another 1-2 minutes. Add paprika, rice, saffron,
chicken stock and tomatoes to the pot.
4 Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
5 Select PRESSURE and set to HIGH. Set time to
5 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 is finished
releasing pressure.
7 Remove the lid and stir ingredients. Return
chorizo to pot along with artichokes and olives
and peas.
8 Close crisping lid and select BAKE/ROAST
200°C for 8 minutes.
9 When timer is complete, serve paella with
lemon wedges and parsley.
Elevate your favourite casseroles, stews, chilli and pies
with a crispy topping.
TenderCrisp
One-Pot Wonders
TIP Turmeric can be used in place of saron
46


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