Simplified Paella

[Company]

Makes 4 servings

• 1 lb. medium fresh or frozen shrimp, peeled and deveined (16/20 count)
• 2 cups reduced-sodium chicken broth (pressure cooker only)
• 2½ cups reduced-sodium chicken broth (slow cooker only)
• 1 cup Arborio or long grain white rice (pressure cooker only)
• 1 cup uncooked converted rice (slow cooker only)
• 1 14.5-oz. can diced tomatoes, undrained
• ½ cup diced cooked andouille sausage
• 3 cloves garlic, sliced
• 1 bay leaf
• ¼ tsp. saffron threads, crushed (tip p. 274)
• ½ cup fresh or frozen peas
• ¼ cup dry white wine
• 2 Tbsp. lemon juice
• 8 oz. mussels in shells, scrubbed, beards removed,* and rinsed
• Crusty bread

DIRECTIONS

Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; refrigerate until needed. Prepare as directed for desired cooker, below.

Fast 10-minute cook time

In a 6-qt. electric or stove-top pressure cooker combine 2 cups broth, arborio rice, tomatoes, sausage, garlic, bay leaf, and saffron. Lock lid in place. Set an electric cooker on high pressure to cook 10 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 10 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Stir in peas, wine, and lemon juice. Top with shrimp and mussels (do not stir in). Lock lid in place. Let stand 15 to 20 minutes or until mussels have opened and shrimp turn opaque. Remove and discard any unopened mussels. Serve in bowls with crusty bread.

Slow 2-hour low cook time + 1-hour high

In a 4-qt. slow cooker combine 2 cups of the broth, the converted rice, tomatoes, sausage, garlic, bay leaf, and saffron. Cover and cook on low 2 hours or until rice is nearly tender. Stir in peas, wine, and lemon juice. Top with shrimp (do not stir). Increase heat to high. Cover and cook 1 hour more or until shrimp turn opaque.

In a large skillet bring remaining ½ cup broth to a simmer over medium heat. Add mussels to skillet. Cover and simmer 3 to 6 minutes or until mussels open. Discard any unopened mussels. Add to paella. Serve in bowls with crusty bread.

*debearding mussels

Mussels have a collection of fibers that extend from their shells. These fibers, or byssal threads, are strong filaments formed by the mollusks to attach themselves to various surfaces in the sea. The beards are often removed during processing, but if you discover one still attached, grasp it between your thumb and forefinger and wriggle it back and forth while pulling it out. Scrub the shellfish with a food brush.

per serving 535 cal., 8 g fat (2 g sat. fat), 202 mg chol., 1,254 mg sodium, 65 g carb., 3 g fiber, 4 g sugars, 45 g pro.