Annoy your spanish friends by pressure-cooking paella in seven minutes

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.

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Modernist Cuisine at Home

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

  • Servings: 2-3
  • Difficulty: easy
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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.

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Mise en place

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Sweating the vegetables

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Pressure cook for 7 minutes

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The finishing touches

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And voilĂ !