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Recipe: Paella Spanish Chicken Seafood Casserole
Similar Categories: Paella, Spanish, Chicken, Seafood, Casserole
Yield: 8 Servings
4 lb Chicken-serving size pieces
1/4 c Sake plus 2t
2 tb Soy sauce
5 3/4 c Chicken stock
16 Clams little neck in shell
1 tb Gingerroot, minced, fresh
1 c Onions, green, chopped
3 c Rice short grain uncooked
1/4 c Cilantro leaves chopped
1 tb Szechuan chili sauce
1 lb Shrimp whole, raw
1/2 ts Saffron threads crushed
1 1/2 lb Mussels in shell
1/4 c Oil, olive plus 2t
1 1/2 tb Garlic minced
1/4 lb Sausage, chinese pork
1 c Snow peas julienned
Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak
inseveral different changes of water until needed. Cut chinese sausage in
thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F.
Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside.
Combine shrimp, 1 T of the soy sauce and 1 T of the sake in another bowl
and set aside.Dissolve the saffron in some of the chicken stock and set
aside. Heat 1/4 cup of the olive oil in a large skillet: medium high heat.
Add chicken pieces a few at a time, cook until browned on each side. Set
aside untill all are browned. Pour off fat from skillett then add
remaining(2T) olive oil, garlic and gingerroot. Cook for 1 minute then add
green onion and cook 30 seconds more. Now add the steamed sausage and
cook 1 moreminute then add the rice and stir until it is all coated. Pour
in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and
remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10
minutes. Addthe snow peas, shrimp and chicken pieces and cover with rice
mixture. Arrange clams and mussels on top, sticking up so they will
open. Bake uncovered at 350/F for 30-40 minutes or until clams and
mussels are open. Sprinkle the cilantro over the top and serve from the
pan together with green salad and crusty bread.
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