Paella, pressure cooker
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken parts; skinned, in 2\" piece |
| ½ | teaspoon | Salt; divided |
| ¼ | teaspoon | White pepper |
| 1 | tablespoon | Olive oil |
| ½ | cup | Onions; diced |
| 2 | Cloves garlic; minced | |
| 1 | medium | Green bell pepper; in 1\" squares |
| 1 | cup | Canned tomatoes; crushed |
| 4 | ounces | Long-grain rice; uncooked |
| ¾ | cup | Water |
| 1 | pack | Instant chicken broth and seasoning mix |
| ¼ | teaspoon | Marjoram |
| ⅛ | teaspoon | Whole saffron; optional |
| 5 | ounces | Shrimp; shelled and deveined |
| 12 | smalls | Clams; in the shell, scrubbed OR 4 oz minced clams, canned, drained |
Directions
Sprinkle chicken with ¼ teaspoon salt and the white pepper and set aside.
In a 4 quart pressure cooker, heat oil. Add onion and garlic. Saute for 2 minutes. Add chicken and continue sauteing for 3 minutes longer. Stir in green pepper, tomatoes and rice. Add water, broth mix, marjoram and saffron, if desired, and remaining ¼ tsp. salt. Stir to combine. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pound pressure for 5 minutes.
Hold cooker under running cold water to bring pressure down. Remove cover and using a fork, stir shrimp and clams into rice mixture. Close cooker again and cook at 15 pound pressure for 3 minutes. longer. Bring pressure down under running cold water. Using a fork fluff rice before serving.
From Ellen C. <ellen@...>
Per serving: 380 Calories; 11g Fat (26% calories from fat); 39g Protein; 31g Carbohydrate; 139mg Cholesterol; 906mg Sodium Food Exchanges: 1½ Starch/Bread; 5 Lean Meat; 1 Vegetable; ½ Fat Recipe by: Weight Watchers' Quick Start (MC-recipes list 1997) Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jun 7, 1999, converted by MM_Buster v2.0l.