Best 2 Pressure Cooker Paella With Chicken Thighs And Smoked Sausage Recipes

Embark on a culinary journey to the vibrant shores of Spain with our pressure cooker paella, a delectable symphony of flavors that captures the essence of this iconic dish. This pressure cooker paella with chicken thighs and smoked sausage is an explosion of taste and color, featuring tender chicken thighs, smoky sausage, and an array of vegetables bathed in a saffron-infused broth. With its origins in the fertile plains of Valencia, paella is a celebration of Spanish cuisine, and our pressure cooker rendition brings this beloved dish to your kitchen with utmost ease and convenience.

In addition to the main paella recipe, we also present tantalizing variations that cater to diverse dietary preferences and culinary adventures. For seafood enthusiasts, our seafood paella bursts with the briny freshness of shrimp, mussels, and calamari, while our vegetarian paella is a symphony of colorful vegetables, each contributing its unique flavor and texture to the harmonious ensemble. And for those seeking a taste of the Mediterranean, our Spanish seafood stew, brimming with an abundance of seafood and vibrant flavors, is sure to transport you to the sun-kissed shores of Spain.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE-COOKER BBQ CHICKEN & SMOKED SAUSAGE

Pressure-Cooker BBQ Chicken & Smoked Sausage image

My party-ready barbecue recipe is perfect on weeknights, too. With just a little prep time, you still get that low-and-slow flavor everybody craves (thanks, pressure cooker!). Throw in minced jalapenos for extra oomph. -Kimberly Young, Mesquite, Texas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
1 large sweet red pepper, cut into 1-inch pieces
4 bone-in chicken thighs, skin removed
4 chicken drumsticks, skin removed
1 package (12 ounces) smoked sausage links, cut into 1-inch pieces
1 cup chicken broth
1 cup barbecue sauce
Sliced seeded jalapeno pepper, optional

Steps:

Place the first 6 ingredients in a 6-qt. electric pressure cooker; top with barbecue sauce. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Quick-release pressure. Remove chicken, sausage and vegetables from cooker (a thermometer inserted in chicken should read at least 170°) and keep warm., Select saute setting and adjust for low heat; bring the liquid to a boil. Reduce heat; simmer until thickened, 12-15 minutes, stirring occasionally., Serve chicken, sausage and vegetables with the sauce. If desired, top with jalapeno.

Nutrition Facts : Calories 338 calories, Fat 18g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 1009mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 25g protein.

CHICKEN AND SMOKED SAUSAGE PAELLA

Chicken and Smoked Sausage Paella image

Use a dry smoked cooked sausage for this, and please try not to omit the smoked sausage and the saffron, it is what makes this rice dish!

Provided by Kittencalrecipezazz

Categories Short Grain Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 -4 tablespoons olive oil
3 cups dry smoked sausage, sliced about 1/2-inch diagonallly (can use more)
1 medium onion, chopped
1 red bell pepper, chopped
2 -3 tablespoons fresh garlic, chopped (or to taste)
1 -2 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon paprika
2 cups rice (use short grain rice for this)
1 pinch saffron
2 bay leaves
4 cups chicken broth
6 cups cooked chicken, cut into chunks (i just use the meat from one whole cooked chicken)
1 cup frozen peas
2 ripe plum tomatoes, seeded and chopped
salt and pepper

Steps:

Set oven to 400 degrees.
Heat oil in a large paella pan or oven-proof casserole dish (don't worry about a lid!).
Add in sliced smoked sausage and cook stirring until browned (about 2 minutes).
Add in onion, garlic, red bell pepper, paprika, saffron and crushed red pepper flakes (if using) cook, stirring for about 3-4 minutes, or until veggies are tender.
Add in rice, saffron and bay leaves; stir to combine to coat the rice.
Add in the stock; bring to a boil, then add in the cooked chicken, frozen peas and chopped tomato; stir to combine, then season with salt and black pepper.
Transfer the pot or casserole dish to the oven.
Cook uncovered until the rice is tender and no liquid remains (about 20-25 minutes).
Remove from the oven and fluff with a fork.
Serve right away.

Tips:

Use a variety of ingredients. Paella is a versatile dish that can be made with a variety of ingredients. Feel free to experiment with different vegetables, meats, and seafood to create your own unique paella recipe.
Don't overcrowd the pan. When cooking paella, it's important to not overcrowd the pan. This will prevent the rice from cooking evenly and will make the paella soggy.
Use a good quality stock. The stock you use for paella is important. A good quality stock will add a lot of flavor to the dish.
Cook the paella until the rice is tender. The rice should be cooked until it is tender but still has a slight bite to it. If the rice is overcooked, it will become mushy and the paella will not be as good.
Let the paella rest before serving. Once the paella is cooked, let it rest for a few minutes before serving. This will allow the flavors to meld together and will make the paella even more delicious.

Conclusion:

Paella is a delicious and versatile dish that is perfect for any occasion. Whether you're cooking for a crowd or just for yourself, paella is sure to please. With its vibrant colors and bold flavors, paella is a dish that will leave you wanting more. So next time you're looking for a new and exciting recipe to try, give paella a try. You won't be disappointed!