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Paella

1/2 chicken cut in medium-sized chunks
shrimp or prawns
1/4 cup tomato paste or puree
1-2 cloves garlic
a pinch of saffron or paprika or yellow food coloring
1 cup short-grain rice
1 3/4 cups hot shrimp broth
green beans and/or lima beans
1/4 cup olive oil
salt

Steam green beans or lima beans until tender-crisp. Peel shrimp.
Boil the shells in lightly salted water to make shrimp broth.

Brown chicken pieces and garlic in hot olive oil; add tomato paste,
cook over high heat until it begins to stick. Reduce heat, add
rice, green beans, saffron, and shrimp. Mix well, add shrimp broth.

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 10-12 minutes, uncover and serve with a
Spanish wine if you like.

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