Directions

1. Add olive oil to 3.5-quart stainless steel pot and heat on Max/Sear.
2. Add diced onions, peppers, garlic, salt and pepper to pot and sauté until onions become translucent.
3. Add sausage and chicken wings to pot and cook for 7-8 minutes.
4. Add rice, chicken stock, saffron, paprika, thyme and tomato paste to pot and stir.
5. Lower PIC temperature to 220°F and simmer for 25 minutes.
6. Cover pot with stainless steel steamer basket.
7. Add shrimp, mussels and clams to steamer basket and season with salt and pepper.
8. Increase PIC temperature to Max/Sear, cover basket with lid and steam for 15-20 minutes, until clams and mussels open up.
9. Remove steamer basket from pot.
10. Stir peas, tomatoes and basil into rice mixture.
11. Top with seafood and serve.