I’m a huge fan of modernist cuisine, and can heartily recommend their book Modernist Cuisine at Home, which introduces loads of funky geeky concepts with delicious, reproducible results.
They love using pressure cookers, mostly because one has a controlled environment in terms of temperature and air humidity (the latter affects cooking times, believe it or not).
One of the eye-openers is that the ‘risotto’ or ‘paella’ effect can also be done in a pressure cooker: creamy yet al dente inside.
You’ll need to shop at a spanish speciality shop for the ingredients.
Here is the recipe, reproduced with kind permission from Modernist Cuisine:
Modernist Cuisine pressure-cooked paella
40g olive oil
50g piquillo peppers
25g minced fennel
25g minced onion
20g minced carrot
7.5g minced garlic
Sweat the vegetables in oil in the base of a pressure cooker over medium heat until tender and translucent, about 3 minutes
150g bomba rice (or other short-grained paella rice)
Stir rice into the vegetable mixture and cook until the rice turns shiny and translucent, about 2 minutes
300g chicken stock
70g dry sherry
Stir into the rice mixture
Pressure-cook at a gauge pressure of 1bar for 7 minutes. Start timing when full pressure is reached.
Depressurize the pressure cooker
Check the rice for tenderness. It should be al dente. If necessary, simmer uncovered for a minute or two longer.
7g Pimenton dulce
2g thyme leaves
Stir into the rice, and let rest for 1 minute.
200g fried shrimp, or cooked chicken, or braised snails
Fold into the paella, and serve it immediately.