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
It is possible to track the history of written recipes far back into history, certainly as far as ancient Egypt, and possibly even further. Interesting though that is, generally, these early recipes were just very simple pictorial instructions for preparing food.
In fact, the oldest recipe in existence, according to food historians is a collection of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs used many different herbs and spices, including some that we all recognise for example thyme, mint and parsley. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy land, such as parsley, basil and rosemary. The introduction of these new foods and spices caused a surge in manuscripts on food, some of which still exist in private libraries. Over the next few centuries, the powerful and rich strove to offer the most exotic meals, and consequentially cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookbooks are greatly in demand mostly as a result of better eduction, more free time and being a little richer. The introduction of television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Microwave Seafood Paella recipe.
