PAELLA
Serves 4
INGREDIENTS
2 cups water
3/4 cup white wine
1 small onion, chopped
1 clove garlic, minced
12 large shrimp, peeled and deveined
12 small clams, scrubbed
12 black mussels, scrubbed
18 strands saffron threads, or pinch sazon seasoning
1 cube chicken bouillon
1 pinch black pepper
1 pinch red pepper, ground
1/4 cup tender young peas, fresh or frozen
2 tablespoons red pimiento
2 tablespoons fresh parsley
1 cup arborio rice
METHOD
1.
Bring water to a boil in uncovered pressure cooker. Add all other ingredients.
Working quickly, secure the pressure cooker lid.
5.
Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 3 minutes.
3.
When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
4.
Stir rice once and serve.
PRESENTATION
This dish makes a wonderful meal! You may also wish to add calamari or fish or crab
or scallops. Do not increase the amount of seafood by more than 10 pieces, or there
will not be sufficient rice.
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QUICK CHICKEN POT PIE
INGREDIENTS
1 package (10 ounces) frozen puff pastry
2 cups chicken stock
15 whole frozen chicken tenders
1 bag (16 ounces) frozen pearl onions
1 bag (16 ounces) frozen mixed vegetables
1 can (10 3/4 ounces) condensed cream of mushroom soup
METHOD
1.
Bake puff pastry according to package directions.
2.
Preheat uncovered pressure cooker to 400°.
3.
Add chicken stock, chicken tenders and pearl onions. Secure pressure cooker
lid.
4.
Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 10 minutes.
5.
When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
6.
Add frozen vegetables and condensed cream of mushroom soup to chicken
mixture. Set temperature to 400° and heat through in uncovered pressure cooker.
Serve in pastry towers.
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