Recipe - Pressure Cooker Paella

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 Shelled and deveined shrimp
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.

Posted to MCRecipe Digest V1 #145

Date: Tue, 09 Jul 1996 17:51:02 0400

From: bobbi744@sojourn.com (Roberta Banghart)

Recipe By : Weight Watchers' Quick Start/R. Banghart