Pie-ella {Instant Pot recipe}

True story: one of my college professors, in a sophomore year class, arranged all of the students' seats in alphabetical order, front of the room to back, left side to right. It was lunacy, of course, but that's how I met Joyce, whose last name came after mine, and who would become my best friend for the next 40 years. We shared almost everything -- secrets, dreams, a love of Fresca and tuna sandwiches and Broadway theater and the color orange -- everything except my addiction to spicy food. I created this nonspicy recipe for her one summer when she stayed with us while teaching at Northeastern University. Pie-ella is easy to make, and beautiful for entertaining or everyday; just imagine the golden yellow rice, pink shrimp, bright red and green peppers. Leftovers keep well in the refrigerator, or can be frozen and reheated in the microwave. (Note: for stovetop instructions, see here.)

PIE-ELLA

Serves 4-6.

Ingredients

1 large pinch saffron threads
2 Tbsp olive oil
3 hot smoked sausages (I use chicken andouille or beef hot links), cut into large chunks
1 lb boneless, skinless chicken breast, cut into large chunks
1 small red onion, peeled, cut in quarters
1/2 green bell pepper, cut into large chunks
1/2 red bell pepper, cut into large chunks
1/2 cup dry white wine
2 cups chicken stock (low sodium storebought, or homemade -- you might need to add salt)
1 cup arborio rice
18 pitted black large olives (use canned olives, because you don’t want a strong flavor)
18 large shrimp, peeled and deveined (21-25 size or 26-30 size. A few more or less won’t matter.)
1/2 tsp black pepper, or more to taste

Directions

Soak the saffron in 1 cup hot water for 15 minutes. In a 6-quart Instant Pot or pressure cooker, heat the olive oil on Sauté. Add sausage chunks and chicken; stirring frequently, lightly brown all over. Add onion, green and red peppers, and sauté quickly until the onion is just translucent, about 2 minutes. Add the saffron water with saffron, wine, and 1-3/4 cups of the stock. When the liquid boils, turn off the heat. Stir in the rice, cover, and pressure cook on high for 6 minutes. Quick release the pressure and remove the lid.

Stir in the olives. Set the pot to Sauté and add the shrimp, making sure to stuff them down into the rice. Season with lots of black pepper. From this point, you may have to stir every now and then to keep the rice from sticking, and if it is cooking too fast, add the remaining chicken stock. Continue cooking until the shrimp are done, approximately 3-4 minutes. Turn off the heat, cover the pot, and let sit for 10-15 minutes so the rice will absorb most of the liquid. Serve hot.

(Chowder mug by Robert Fishman Pottery.)

Lydia Likes It

July 19, 2022