Servings: 4
Cooking Time: 70 Min

1 pound andouille sausage; sliced /450g
1 pound baby squid, cut into ¼-inch rings /450g
1 pound jumbo shrimp, peeled and deveined /450g
1 white onion; chopped
4 garlic cloves, minced
1 red bell pepper; diced
2 cups Spanish rice /260g
4 cups chicken stock /1000ml
½ cup dry white wine /125ml
1 tbsp melted butter /15ml
1 tsp turmeric powder /5g
1½ tsp s sweet paprika /7.5g
½ tsp freshly ground black pepper /5g
½ tsp salt /5g


  1. Choose Sear/Sauté on the pot and set to Medium High. Choose Start/Stop to preheat the pot. Melt the butter and add the sausage. Cook until browned on both sides, about 3 minutes while stirring frequently. Remove the sausage to а plate and set aside.
  2. Sauté the onion and garlic in the same fat for 3 minutes until fragrant and pour in the wine. Use a wooden spoon to scrape the bottom of the pot of any brown bits and cook for 2 minutes or until the wine reduces by half.
  3. Stir in the rice and water. Season with the paprika, turmeric, black pepper, and salt. Seal the pressure lid, choose Pressure and set to High. Set the time to 5 minutes, then Choose Start/Stop. When done cooking, do a quick pressure release and carefully open the lid.
  4. Choose Sear/Sauté, set to Medium High, and choose Start/Stop. Add the squid and shrimp to the pot and stir gently without mashing the rice.
  5. Seal the pressure lid again and cook for 6 minutes, until the shrimp are pink and opaque.
  6. Return the sausage to the pot and mix in the bell pepper. Warm through for 2 minutes. Dish the paella and serve immediately