Paella Mariscos

New.Wife's picture

Nov. 18, 2011

Ingredients

Fresh mushrooms 3/4 Cup (12 tbs) , sliced
Onion 1/2 Cup (8 tbs) , chopped
Garlic 2 Clove (10 gm) , finely chopped
Margarine 3 Tablespoon
Long grain white rice 1 Cup (16 tbs) , uncooked
Thyme leaves 1/2 Teaspoon , crumbled
Orange rind 1/2 Teaspoon , grated
Salt 1 Teaspoon
Pepper 1/4 Teaspoon
Saffron strands 4 , crushed
Chicken broth 1 1/4 Cup (20 tbs)
Hot tap water 1/2 Cup (8 tbs)
Tomato puree 1/2 Cup (8 tbs)
Fresh scallops 1/2 Pound , rinsed
Shrimp 1/2 Pound , shelled and deveined
Frozen peas 10 Ounce , partially thawed (1 package)

Directions

MAKING

1. In a 2 to 3 quart microwave safe casserole dish mix the mushrooms, onion, garlic and margarine.

2. Microwave for 2 to 4 minutes at full power covered with microwave safe plastic wrap with a few holes for steam to escape.

3. Now add the rest of the ingredients apart from scallops, shrimps and peas and mix nicely.

4. Cover with microwave safe plastic wrap with holes in it, put a plate or saucer upside down to raise the level of the casserole dish and microwave for 5 to 7 minutes at full power or until it starts to boil.

5. After this, microwave again for 15 to 17 minutes at half power or until the rice is cooked properly.

6. At this stage put the scallops, shrimps and peas and mix it nicely.

7. Cook it again in the microwave for 4 to 6 minutes at half power or until the shrimp turn pink, the scallops become opaque and the peas are tender.

8. Take it out and leave it covered for 3-5 minutes to rest.

SERVING

9. Serve hot with lemon wedges.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 445Calories from Fat 99

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 944 mg39.33%

Total Carbohydrates 55 g18.3%

Dietary Fiber 5 g20%

Sugars 6 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet