This will be our first recipe of the brand spanking new year! And the second recipe to our International Pressure Cooking Adventure. Spanish Paella with Seafood, Chicken and Chorizo. Happy 2011 everyone!!!
Traditional paella is usually made on the stove-top in a special cooking pan. But we’re going to give it a try in the good old pressure cooker. I’m told that usually rice made in the pressure cooker is very soft, almost like a risotto. And paella is more on the dry side like fried rice, and most commonly known for its “soccorat”, the hard chewy crust at the bottom of the pan. But we’re going to actually use the browning feature in the pressure cooker to make this crust at the bottom. For a more in depth description and the history about paella, click here.
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