MMMMM----- Recipe via Meal-Master (tm) v8.03
       Title: Microwave Seafood Paella
  Categories: Microwave, Fish/sea, Spanish
       Yield: 4 servings
       3    Green onions
     3/4 c  Short-grain rice (such as
            -Valencia, arborio or pearl)
            Long grain rice
       1 cn Stewed tomatoes (16 oz.)
       1 cn Low-salt or regular chicken
            -broth (14 1/2 oz.)
     3/4 ts Dry Thyme
     1/4 ts Pepper
     1/2 ts Salt (optional)
     2/3 c  Frozen petite peas (do not
       8    Live blue mussels OR
       8 sm Live greenshell mussels
       6 oz Raw medium shell-on shrimp
     3/4 lb Orange Roughy, cut into 1
            -inch pieces
   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
   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.
   Per serving: 345 Calories, 31 g Protein, 35 g Carbohydrates, .6 g
   Saturated Fat,  1 g Monounsaturated Fat, .8 g Polyunsaturated Fat, .4
   g Omega-3 Fat, 83 mg Cholesterol, 700 mg Sodium.
   SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim Bodle 4/92