Pressure Cooker Paella

Pressure Cooker Paella

1 review, 3 star(s). 100% would make again

Ready in 1h

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1/2 ts Salt; divided
2 Cloves garlic; minced
1 c tomatoes; crushed, canned
1 tb olive oil
4 oz Long-grain rice, uncooked
1/4 ts White pepper
1/2 c Onions; diced
1 md Green bell pepper; in 1" squares
3/4 c Water
1 1/2 lb Chicken parts; skinned, in 2" piece
1 pk Instant chicken broth and Seasoning mix
12 sm Clams; in the shell, scrubbed OR 4-oz Minced clams, canned
1/4 ts Marjoram
1/8 ts Whole saffron; optional
5 oz shrimp; Shelled and deveined

Original recipe makes 4



Sprinkle chicken with 1/4 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 1/4 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: (Roberta Banghart) Recipe By : Weight Watchers Quick Start/R. Banghart

Alert editor   

I omitted the tomatoes, but added chicken and chorizo.

Calories Per Serving: 557 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Nice. But takes practice so that rice doesn't come out mushy. Now to adapt to a true Valencian style recipe.
BeachChef 2y ago

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