Amelia's Pressure-Cooker Paella
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First, I'll start by saying that this is not a "real paella", but can be a practical substitute for a busy working mom. Although designed for a pressure cooker, it can be cooked in a normal pan, but your cooking time will be longer. INGREDIENTS 1/2 chicken, cut into medium-size chunks Shrimp or prawns 1/4 cup tomato paste or purée 1 to 2 cloves garlic A pinch of saffron, or paprika or yellow food coloring 1 cup short-grain rice 1-3/4 cups hot "shrimp water" Green beans and/or lima beans 1/4 cup olive oil Salt Lightly cook green beans or limas in salted water. Peel shrimp. Boil the shells, only the shells, in salted water to make the "shrimp water". Brown chicken pieces and garlic in hot olive oil; add tomato paste or purée, cook over high heat until it begins to stick. Reduce heat, add rice, green beans or limas, saffron, and shrimp. Mix well; add "shrimp water". Cover pressure cooker and raise to high heat. When pressure is up, reduce to low heat, and cook for exactly 8 minutes. Remove from heat, leave in cooker for 10 to 12 minutes, uncover and serve. NOTES - Don't scrimp on olive oil or salt - both are important for the right taste. - Don't overcook - the rice should be "al dente", but not too hard. - You can use a variety of meats or fish as alternatives. - Other vegetables could include peas and artichokes - the artichokes will blacken the rice but are okay. If you don't use shrimp, substitute vegetable water for the "shrimp water".