Pressure cooker paella
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 | Shelled and deveined shrimp |
| 12 | smalls | Clams, in the shell -- |
| Scrubbed OR | ||
| 4 | ounces | 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.
Posted to MC-Recipe Digest V1 #145 Date: Tue, 09 Jul 1996 17:51:02 -0400 From: bobbi744@... (Roberta Banghart) Recipe By : Weight Watchers' Quick Start/R. Banghart