Recipe - Paella Vegetariana

1 One half pound Chicken parts; skinned, in
2" piece
One half teaspoon Salt; divided
One fourth teaspoon White pepper
1 tablespoon Olive oil
One half cup Onions; minced
2 Cloves garlic; minced
1 md Green bell pepper; in 1"
squares
1 cup Canned tomatoes; crushed
4 ounce Longgrain rice; uncooked
Three fourths cup Water
1 pack Instant chicken broth and
seasoning mix
One fourth teaspoon Marjoram
1/8 teaspoon Whole saffron; optional
5 ounce Shrimp; shelled and deveined
12 small Clams; in the shell,
scrubbed OR 4 ounce minced
clams, canned, drained

Sprinkle chicken with One fourth 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 One fourth 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@elekta.com

Per serving: 380 Calories; 11g Fat (26% calories from fat); 39g Protein;
31g Carbohydrate; 139mg Cholesterol; 906mg Sodium Food Exchanges: 1 1/2
Starch/Bread; 5 Lean Meat; 1 Vegetable; One half Fat

Recipe by: Weight Watchers' Quick Start (MCrecipes list 1997)

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Jun 7,
1999, converted by MM_Buster v2.0l.