Microwave Paella

Name: Microwave Paella
Prep time: 30 min
Cook time: 43 min
Total time: 1 h 13 min
Yield: 8 to 10 servings
Cuisine: spanish
Ingredients: 2 medium-size onions, peeled and diced (about 1 1/2 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; 1/2 teaspoon dried thyme; 2 1/2 cups homemade chicken broth or unsalted canned broth; 1 teaspoon saffron threads; 5 ounces chorizo, cut across into 1/8-inch slices; 4 ounces pimentos, rinsed under cold water and cut into thin strips; 12 chicken thighs, about 3 1/2 pounds, skinned and any fat removed; 12 littleneck clams, scrubbed; 5 ounces frozen peas, defrosted under warm running water (about 2/3 cup); 20 small mussels (or 12 large), scrubbed and debearded; 18 large shrimp, peeled and deveined; 1/4 cup chopped fresh parsley; Kosher salt and freshly ground black pepper, to taste

By Barbara Kafka

Updated Oct. 11, 2023

Total Time: 1 hour 13 minutes
Prep Time: 30 minutes
Cook Time: 43 minutes
Rating: 4(14)
Notes: Read community notes

Featured in: MICROWAVE COOKING

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Ingredients

Yield:8 to 10 servings

2medium-size onions, peeled and diced (about 1½ cups)
24cloves garlic, smashed and peeled
3medium-size tomatoes, cored and diced (about 3 cups)
1tablespoon extra-virgin olive oil
2cups white rice
2bay leaves
1tablespoon paprika
½teaspoon dried thyme
2½cups homemade chicken broth or unsalted canned broth
1teaspoon saffron threads
5ounces chorizo, cut across into ⅛-inch slices
4ounces pimentos, rinsed under cold water and cut into thin strips
12chicken thighs, about 3½ pounds, skinned and any fat removed
12littleneck clams, scrubbed
5ounces frozen peas, defrosted under warm running water (about ⅔ cup)
20small mussels (or 12 large), scrubbed and debearded
18large shrimp, peeled and deveined
¼cup 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.