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450g/1lb monkfish, cut into cubes
15ml/1 tablespoon oil
1 small onion, peeled and finely sliced
1 clove garlic, peeled and crushed
225g/8oz/1 cup rice
570ml/1 pint/2 cups hot fish stock or water
Few saffron strands, soaked in 30ml/2 tablespoons water (optional)
225g/8oz squid, cleaned and cut into rings
225g/8oz shelled mussels
120g/4oz shelled clams or cockles
30ml/2 tablespoons chopped parsley
30ml/2 tablespoons chopped coriander
Whole prawns/shrimp
Ground white pepper


Serves: 6


Put the fish in a dish, cover and cook on HIGH for 4 minutes then set aside. Put the oil, onion and garlic in a large casserole and cook on HIGH for 2 minutes. Stir in the rice and cook on HIGH for 1 minute. Stir in the stock and saffron, if using.

Add the squid and cook, uncovered, on HIGH for 10-15 minutes or until most of the liquid has been absorbed and the rice is almost cooked. Carefully stir in the shellfish, monkfish and herbs and cook on HIGH for 2 minutes. Cover and leave to stand for 5 minutes before serving. Serve garnished with the whole prawns/shrimp. 

Preparation time: 10 minutes
Microwave cooking time: 20-25 minutes plus 5 minutes standing time

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