PAELLA
MAKES 8 SERVINGS
1/3 POUND BACON, CHOPPED
3 LARGE ONIONS, SLICED
1/3 CUP OLIVE OIL
4 GARLIC CLOVES, CRUSHED
2 1/3 CUPS LONG GRAIN WHITE RICE
8 CHICKEN PIECES
6 ½ CUPS LOW-SODIUM CHICKEN BROTH
1/3 CUP PLUS 2 TABLESPOONS TOMATO PASTE
2/3 CUP BOTTLED CLAM JUICE
4 TABLESPOONS LEMON JUICE
3 TABLESPOONS SHERRY
1 1/3 TABLESPOONS BROWN SUGAR
1/3 CHOPPED PARSLEY
1 CAN (10 OUNCES) CLAMS
1 POUND MEDIUM SIZE FROZEN SHRIMP
2 GREEN PEPPERS SEEDLESS DICED
1/4 TEASPOON SAFFRON
1 TABLESPOON PAPRIKA
5 OUNCES FROZEN PEAS
4 OUNCES OLIVES
1 FRESH LEMON SLICED
1/4 OREGANO
3 BAY LEAVES
SALT TO TASTE
IN PRESSURE COOKER SAUTÉ BACON UNTIL CRISP. ADD ONIONS AND COOK FOR
ABOUT 2 MINUTES.
ADD GARLIC, RICE AND CHICKEN. COOK FOR ABOUT 1 MINUTE, STIRRING FREQUENTLY.
ADD BROTH, TOMATO PASTE, CLAM JUICE, LEMON JUICE, SHERRY, BROWN SUGAR,
PARSLEY, SALT, SAFFRON, PAPRIKA, PEPPER FLAKES, OREGANO AND BAY LEAVES.
STIR WELL. PLACE AND LOCK LID ON PRESSURE COOKER. SET PRESSURE HOLDING
TIME FOR 10 MINUTES. AFTER 10 MINUTES, RELEASE STEAM. REMOVE LID AND STIR
MIXTURE. ADD GREEN PEPPERS AND SHRIMP. STIR WELL. REPLACE LID AND LOCK. SET
PRESSURE HOLDING TIME FOR 4 MINUTES. AFTER 4 MINUTES, RELEASE STEAM. RE
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MOVE LID AND STIR MIXTURE. ADD PEAS AND OLIVES AND STIR. DISCARD BAY LEAVES.
SEASON TO TASTE AND SERVE. GARNISH WITH LEMON SLICES.
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