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 can follow the history of meal recipes back into the far past, in fact as far into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, generally, these early cook books were just very simple hieroglyphic recipes for preparing food.
In fact, the most ancient recipe found, according to academics are a few clay tablets in the Sumerian language 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 those who drank it feel `blissful`. As we move into Roman times around 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the cooks of Roman times made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks such as thyme, mint and parsley. During the following few centuries, the rich families of Wesstern Europe strove to lay on the most exotic banquets, and as a result cooks and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing popular recipes of the day. By the advent of the 1900s, cooking publications are starting to become popular mostly due to increased literacy, people having more free time and having more money. The revolution that is television brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Microwave Seafood Paella recipe.
