6 c. (1 1/2 mil.) water
4 chicken breasts
1 cube of soup bouillon
3 1/2 c. white med. grain rice
1 Polish smoked sausage, cut in cubes
1 can (16 oz.) Goya green pigeon peas
2 envelopes of Goya Sazon seasoning
1 can Goya Paella mix
1 can (4 oz.) Goya octopus in olive oil

Place water, chicken and soup bouillon in 4 quart pressure cooker and pressure cook for 30 minutes. Cool down pressure cooker, remove lid and take out the chicken, but keep broth.

Add the Sazon seasoning, rice, pigeon peas, paella mix and the cubes of Polish sausage to the broth inside the pressure cooker. Mix or gently stir for 15 seconds to blend ingredients.

Place pressure cooker on stove, medium heat and loosely cover with a lid (do not pressure cook; use regular pot lid or aluminum foil. Cook at medium heat for 20 to 30 minutes or until rice is done. (Paella is best served moist, not dry!)

Debone the chicken breasts and cut into small strips or chunks; discard olive oil from the octopus can and mix chicken and octopus into the cooked rice mix (do this very gently, and don't stir rice more than three ties or it will become pasty).