Microwaved Paella Recipes

MICROWAVE PAELLA

Steps:

• Place onions and garlic in the work bowl of a food processor and process until coarsely chopped. Scrape into a 5-quart casserole with tight-fitting lid. Stir in tomatoes and oil. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 6 minutes.
• Remove from oven and stir in rice, bay leaves, paprika and thyme. Cook, uncovered, at 100 percent power for 4 minutes.
• Remove from oven and stir in chicken broth and saffron. Cook, uncovered, at 100 percent power for 9 minutes. Stir, then cook, uncovered, for 8 minutes longer.
• Remove from oven, stir in chorizo and scatter pimento strips over. Place chicken pieces over rice mixture in a single layer. Cover dish with lid and cook at 100 percent power for 4 minutes.
• Remove from oven and uncover. With a large spoon, transfer chicken pieces to a plate. Stir rice mixture well. Return chicken pieces to the casserole so that they are turned over. Cook, covered, at 100 percent power for 4 minutes longer.
• Remove from oven and uncover. Place clams, hinge end down, around the inside edge of the casserole. Cook, covered, at 100 percent power for 3 minutes.
• Remove from oven and uncover. Move clams to the center of the casserole. Scatter peas over the chicken, place mussels, hinge end down, around the inside edge of the dish and place shrimp over mussels. Re-cover with lid and cook at 100 percent power for 5 minutes.
• Remove from oven and uncover. To serve, place all seafood and chicken in a ring on a large platter. Remove bay leaves, stir parsley into rice and season to taste with salt and pepper. Mound rice in the center of the platter.

MICROWAVED PAELLA

Steps:

• Combine chicken, sausage, onions, and garlic in a large microwaveable casserole dish. Microwave , uncovered, on High 10 minutes, stirring every 3 minutes.
• Add tomatoes, chicken broth, peppers, shrimp and turmeric; stir. Cover. Microwave 6 minutes.
• Stir in Minute Rice and peas; cover. Let stand 10 minutes. Drizzle with lemon juice; sprinkle with parsley.

PAELLA

Steps:

• In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper.
• Place chicken and shrimp in another bowl; pour over marinade. Cover and refrigerate overnight. Heat about 1 tablespoon marinade in frypan over medium heat. Remove chicken and drain; add to pan and cook until lightly brown.
• Remove from pan; set aside. Add sausage to pan; cook over medium heat until well browned.
• Add onions and green pepper to pan; raise heat to medium-high; cook until vegetables are soft. Stir in rice; brown slightly.
• Add broth, tomatoes, saffron, coriander, chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirring occasionally until rice is tender.
• Add peas and scallops; toss gently.
• Transfer Paella to large ovenproof 6-quart baking dish or paella pan.
• Drain shrimp; push into rice mixture along with clams.
• Bake, covered, in 350 degrees oven for 15 to 20 minutes, or until shrimp are pink and clams open.
• Garnish with pimento strips, if desired.