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1
Place onions and garlic in the work bowl of a food processor and process until coarsely chopped.
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2
Scrape into a 5-quart casserole with tight-fitting lid.
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3
Stir in tomatoes and oil.
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4
Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 6 minutes.
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5
Remove from oven and stir in rice, bay leaves, paprika and thyme.
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6
Cook, uncovered, at 100 percent power for 4 minutes.
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7
Remove from oven and stir in chicken broth and saffron.
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8
Cook, uncovered, at 100 percent power for 9 minutes.
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9
Stir, then cook, uncovered, for 8 minutes longer.
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10
Remove from oven, stir in chorizo and scatter pimento strips over.
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11
Place chicken pieces over rice mixture in a single layer.
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12
Cover dish with lid and cook at 100 percent power for 4 minutes.
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13
Remove from oven and uncover.
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14
With a large spoon, transfer chicken pieces to a plate.
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15
Stir rice mixture well.
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16
Return chicken pieces to the casserole so that they are turned over.
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17
Cook, covered, at 100 percent power for 4 minutes longer.
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18
Remove from oven and uncover.
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19
Place clams, hinge end down, around the inside edge of the casserole.
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20
Cook, covered, at 100 percent power for 3 minutes.
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21
Remove from oven and uncover.
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22
Move clams to the center of the casserole.
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23
Scatter peas over the chicken, place mussels, hinge end down, around the inside edge of the dish and place shrimp over mussels.
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24
Re-cover with lid and cook at 100 percent power for 5 minutes.
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25
Remove from oven and uncover.
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26
To serve, place all seafood and chicken in a ring on a large platter.
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27
Remove bay leaves, stir parsley into rice and season to taste with salt and pepper.
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28
Mound rice in the center of the platter.
