3 green onions
3/4 cup short-grain rice (such as valencia,, arborio or pearl
1 long grain rice
1 can stewed tomatoes (16 oz.)
1 can low-salt or regular chicken broth (, 14 1/2 oz.)
3/4 tsp dry thyme
1/4 tsp pepper
1/2 tsp salt (optional)
2/3 cup frozen petite peas (do not thaw)
8 live blue mussels or
8 small live greenshell mussels
6 oz raw medium shell-on shrimp
3/4 lb orange roughy, cut into 1 inch piec, es
Directions
Finely slice green onions; reserve 1/4 cup of the green tops for
garnish. In a deep microwaveable casserole bowl or 8 cup measure,
combine onions. rice, tomatoes and their liquid, broth, thyme, pepper
and salt (dish needs to be twice the height of these combined
ingredients). Cover dish tightly and microwave on high (100% power)
for 16 minutes, rotating the dish a quarter turn halfway through
cooking. Remove the dish from microwave; stir in peas. Arrange
mussels and shrimp alternately around the edge of dish, sticking
mussels upright into the rice mixture and shrimp head down and tail
toward center (they do not need to be completely covered with
liquid). Arrange fish pieces in an even layer in center, on top of
the rice mixture. Cover and microwave on high until most of the fish
has turned opaque throughout and mussels open, 5 to 8 minutes more.
Mixture will look saucy. Let stand, covered, about 3 minutes for fish
to finish cooking. Serve in wide shallow bowls and sprinkle with
reserved green onions over each serving. Makes 4 servings. Note:
Clams, Scallops and Grouper may be substituted.
Servings: 4 servings
Microwave Seafood Paella Recipe brought to you by Recipe Ideas
Categories: Fish; Microwave; Seafood; Spanish
The History of Recipes
We are able to follow the history of meal recipes back into ancient history, in truth as far as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these early cookbooks were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main meal and afters, a very modern way of dining. He also informs us how the Roman chefs made use of many spices, including a few that are still present in modern kitchens like thyme, rue and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including rosemary and coriander. These new culinary innovations created an explosion in manuscripts on food, most of which are now in private cookery archives. During the next few hundred years, the powerful and rich houses strove to offer the most exotic meals, and because of this the best cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Microwave Seafood Paella recipe.
