This celebratory rice dish, inspired by the coastal cuisine of Mar del Plata, is made by pressure-cooking rice in a tomato base with shrimp and mussels. Adding the seafood after releasing the pressure helps keep it tender.
Leave the pressure-cooker lid off. Sauté the onion, garlic, and red bell pepper in olive oil for 8 minutes. Add the pepper paste and tomato, and cook for 3 more minutes.
Add the rice and fish stock, close the lid, and cook for 6 minutes after the pressure indicator starts to whistle.
Turn off the heat and let the pressure release naturally for 5 minutes.
Open the cooker and spread the shrimp and mussels over the rice. Close the lid without locking it under pressure, then cook over low heat for 6 minutes, until the shrimp turn pink and the mussels are hot.
Do not add the shrimp and mussels while the cooker is still under pressure; they can become tough. Contains fish and shellfish.
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