Simplified Paella

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

In a 6-qt. electric or stove-top pressure cooker combine 2 cups of the broth, uncooked arborio or long grain rice (omit converted rice), and the next five ingredients (through saffron). Lock lid in place. Set electric cookers on high pressure to cook 10 minutes. For stove-top cookers, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure. Release any remaining pressure. Open lid carefully. 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.

In a 4-qt. slow cooker combine 2 cups of the broth, converted rice (omit arborio or long grain rice), and the next five ingredients (through saffron). Cover and cook on low 2 hours or until rice is nearly tender. Stir in the 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 1/2 cup broth to a simmer over medium heat. Add mussels to the 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.