SCALLOP IN SPANISH RECIPES

Steps:

• In a medium saucepan, heat the chicken stock until boiling.
• In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
• Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
• Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
• Decorate with the chopped parsley and lemon wedges.

Steps:

• In a large bowl, combine Marinade Mixture ingredients. Add lamb shanks and coat well. Set aside and allow to marinate for at least 30 minutes.
• Once 30 minutes have elapsed, add 1/4 cup olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
• When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add onion, carrots, bay leaves and remaining marinade to the pot and Sauté until onions are soft, 4-5 minutes.
• Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then simmer and reduce by half (about 10 minutes).
• Add warmed broth and return the meat to the pot, turning once to coat.
• Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 30 minutes.
• When the time is up, let the pressure naturally release (about 15-20 minutes).
• Carefully remove the meat from the pot and cover loosely with foil, reserving juices.
• Strain liquid and return to pot, discarding solids. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed.
• Serve lamb topped with gravy alongside mashed white or sweet potatoes, noodles or rice. Garnish with chopped parsley.