Mixed Seafood Marinara Pressure Cooker Recipe

Mixed Seafood Marinara Pressure Cooker Recipe

Ingredients

Makes 3½ cups, enough for 1 pound pasta – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 3 tablespoons olive oil
• ½ cup finely chopped white or yellow onion
• 1 clove garlic, minced
• 3 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried Italian herb blend
• ½ cup dry white wine
• ½ cup water or bottled clam juice
• freshly ground black pepper
• sea salt
• ½ pound bay scallops (left whole) or sea scallops, cut into quarters, rinsed and patted dry
• ½ pound medium to large (23-30 count) shrimp, peeled and deveined
• 1 (6.5-ounce) can chopped clams
• 8 fresh basil leaves, chopped

CLEANING CALAMARI

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes
3. Add the garlic and tomato paste
4. Stir and cook the tomato paste for 1 minute
5. Add the tomatoes, dried herbs, wine, and water
6. Bring to a boil and season with several grinds of black pepper
7. Close and lock the lid
8. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 6 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Taste the sauce for salt and pepper
16. Stir in the scallops, shrimp, and clams
17. Add the basil
18. Cook, uncovered, over medium heat, just until the seafood is heated through, about 3 minutes, stirring occasionally
19. The shrimp will curl and turn pink, and the scallops turn opaque
20. Try to eat this dish the day it is made
21. Though you may reheat leftovers the following day, this doesn’t keep well
22. Lobster Marinara: Split lengthwise 2 (4- to 5-ounce) cooked lobster tails
23. Remove the meat and coarsely chop
24. Add to the sauce in Step 4 instead of the mixed seafood
25. Add ¼ cup cognac or brandy
26. Simmer, uncovered, 3 to 5 minutes to heat through
27. Calamari Marinara: Substitute 1 pound cleaned or 2 pounds uncleaned squid (calamari) for the mixed seafood
28. Cut the bodies into ½-inch-thick rings and the tentacles into 1-inch pieces
29. In Step 1, add 1 oil-packed anchovy along with the onion
30. When the onion is softened, add the squid and cook, stirring, for 30 seconds
31. Add the remaining ingredients as directed
32. Increase the pressure cook time to 15 minutes
33. Serve with lemon wedges

Full List of Pressure-Cooker Recipes
Full List of Seafood Recipes