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

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