Difficulty: Easy - for beginners
Dietary guidance: n
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 â€“ short or long grain
4 cups bottled clam juice or fish stock or chicken stock
½ cup peas
¼ teaspoon saffron
1.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.
2.Heat the oil and sauté the fish and shrimp until they are just cooked. 3.Remove to a platter and cover tightly with foil.
4.Add the onion and garlic to the cooker and sauté until the onion wilts. 5.Stir in the pimiento, parsley, paprika and tomato. Cook 3 minutes.
6. Stir in the rice and coat well. Pour in the stock, add the peas and saffron. Turn off the Brown setting.
7. Close the lid and turn the knob to Pressure. Set the timer for 10 minutes at HIGH pressure.
8. When done, release the pressure and open the cooker. Stir in the reserved mussels and shrimp.