A showpiece dish from the coastal kitchens of Mar del Plata, this rice cooks shrimp and mussels over a tomato-based rice in the pressure cooker. Adding the seafood only after the pressure is released keeps it from turning rubbery.
With the lid off, sauté the onion, garlic and bell pepper in the olive oil for 8 minutes, then stir in the pepper paste and tomato and cook for 3 more minutes.
Add the rice and fish stock, seal the lid, and once the valve starts whistling, cook for 6 minutes.
Turn off the heat and let the pressure release naturally for 5 minutes.
Open the lid, scatter the shrimp and mussels over the rice, cover again without sealing for pressure, and cook over low heat for 6 minutes until the shrimp turns pink and the mussels are warmed through.
Don't add the shrimp and mussels while the cooker is still under pressure — they'll turn rubbery. Allergens: contains fish and shellfish.
If you can't find mussels, substitute an equal weight of cleaned squid rings; just add the squid at the same point as the shrimp.
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