PAELLA, SPANISH STYLE
Paella, Spanish Style
High pressure, 10 minutes
- 8 small mussels or clams
- 2 tablespoons olive oil
- ½ pound firm white fish such as monkfish or halibut cut in 1 inch pieces
- ½ pound shrimp peeled and deveined, tails on
- 1 medium onion chopped
- 3 garlic cloves, minced
- 1 pimiento, chopped
- 1 tablespoon minced fresh broad leaf parsley
- ¼ teaspoon paprika
- 1 small tomato, skinned, seeded and chopped
- 2 cups rice – short or long grain
- 4 cups bottled clam juice or fish stock or chicken stock
- ½ cup peas
- ¼ teaspoon saffron
- Use the Brown setting to boil 1 cup of water, add the mussels, and cook until they open. Discard half of the shell and reserve the mussels on a warm platter. Dry the cooker thoroughly.
- Heat the oil and sauté the fish and shrimp until they are just cooked. Remove to a platter and cover tightly with foil.
- Add the onion and garlic to the cooker and sauté until the onion wilts. Stir in the pimiento, parsley, paprika and tomato. Cook 3 minutes.
- Stir in the rice and coat well. Pour in the stock, add the peas and saffron. Turn off the Brown setting.
- Close the lid and turn the knob to Pressure. Set the timer for 10 minutes at HIGH pressure.
- When done, release the pressure and open the cooker. Stir in the reserved mussels and shrimp.