Paella (Spanish Chicken, Seafood Casserole)

Recipe Ingredients

4 lbs	1816g / 64oz	Chicken-serving size pieces
1/4 cup	59ml	Sake plus 2t
2 tablespoons	30ml	Soy sauce
5 3/4 cups	1362ml	Chicken stock
16		Clams little neck in shell
1 tablespoon	15ml	Gingerroot - minced, fresh
1 cup	62g / 2.2oz	Onions - green, chopped
3 cups	480g / 16oz	Rice short grain uncooked
1/4 cup	4g / 0.1oz	Cilantro leaves chopped
1 tablespoon	15ml	Chili sauce
1 lb	454g / 16oz	Shrimp whole - raw
1/2 teaspoon	2.5ml	Saffron threads crushed
1 1/2 lbs	681g / 24oz	Mussels in shell
1/4 cup	59ml	Oil - olive plus 2t
1 1/2 tablespoons	22ml	Garlic minced
1/4 lb	113g / 4oz	Sausage - Chinese pork
1 cup	237ml	Snow peas julienne

Recipe Instructions

Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in 2 tbs of the sake in a bowl-set aside.

Combine shrimp, 1 tbs of the soy sauce at. Add chicken pieces a few at a time, cook until browned on each side. Se . Now add the steamed sausage and cook 1 more minute then add the rice and nuts.

Add the snow peas, shrimp and chicken pieces and cover with rice mix top and serve from the pan together with green salad and crusty bread.

Source:
Janie Hibbler

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