Pressure Cooker Paella
|Chicken parts||1 1⁄2 Pound|
|White pepper||1⁄4 Teaspoon|
|Olive oil||1 Tablespoon|
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm)|
|Green bell pepper||1 Medium|
|Canned crushed tomatoes||1 Cup (16 tbs)|
|Uncooked long grain rice||4 Ounce|
|Water||3⁄4 Cup (12 tbs)|
|Instant chicken broth and seasoning mix||1|
|Marjoram leaves||1⁄4 Teaspoon|
|Shelled deveined shrimp||5 Ounce|
|Clams in the shell/4 ounces drained canned minced clams||12 Small|
Sprinkle chicken with 1/4 teaspoon salt and the white pepper and set aside.
In 4-quart pressure cooker heat oil; add onion and garlic and 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, saffron if desired, and remaining 1/4 teaspoon salt and stir to combine.
Close cover securely; place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently.
Cook at 15 pounds 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 pounds pressure for 3 minutes longer.
Bring pressure down under running cold water; using a fork, fluff rice.