Microwave Paella

Name: Microwave Paella
Yield: 8 to 10 servings
Cuisine: Spanish
Ingredients: 2 medium-size onions, peeled and diced (about 1 ½ cups); 24 cloves garlic, smashed and peeled; 3 medium-size tomatoes, cored and diced (about 3 cups); 1 tablespoon extra-virgin olive oil; 2 cups white rice; 2 bay leaves; 1 tablespoon paprika; ½ teaspoon dried thyme; 2 ½ cups homemade chicken broth or unsalted canned broth; 1 teaspoon saffron threads; 5 ounces chorizo, cut across into ⅛-inch slices; 4 ounces pimentos, rinsed under cold water and cut into thin strips; 12 chicken thighs, about 3 ½ pounds, skinned and any fat removed; 12 littleneck clams, scrubbed; 5 ounces frozen peas, defrosted under warm running water (about ⅔ cup); 20 small mussels (or 12 large), scrubbed and debearded; 18 large shrimp, peeled and deveined; ¼ cup chopped fresh parsley; Kosher salt and freshly ground black pepper, to taste

By Barbara Kafka

Updated October 10, 2023

Total Time: 1 hour 13 minutes
Prep Time: 30 minutes
Cook Time: 43 minutes
Rating: 4(14)
Comments: Read comments

Featured in: MICROWAVE COOKING

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Ingredients

Yield:8 to 10 servings

2 medium-size onions, peeled and diced (about 1 ½ cups)
24 cloves garlic, smashed and peeled
3 medium-size tomatoes, cored and diced (about 3 cups)
1 tablespoon extra-virgin olive oil
2 cups white rice
2 bay leaves
1 tablespoon paprika
½ teaspoon dried thyme
2 ½ cups homemade chicken broth or unsalted canned broth
1 teaspoon saffron threads
5 ounces chorizo, cut across into ⅛-inch slices
4 ounces pimentos, rinsed under cold water and cut into thin strips
12 chicken thighs, about 3 ½ pounds, skinned and any fat removed
12 littleneck clams, scrubbed
5 ounces frozen peas, defrosted under warm running water (about ⅔ cup)
20 small mussels (or 12 large), scrubbed and debearded
18 large shrimp, peeled and deveined
¼ cup chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
Remove from oven and stir in rice, bay leaves, paprika and thyme. Cook, uncovered, at 100 percent power for 4 minutes.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.