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  1. Exported from MasterCook

  2. PAELLA (SPANISH CHICKEN, SEAFOOD CASSEROLE)

  3. 8 Preparation Time :

  4. Categories : Chicken Seafood

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 4 lb Chicken-serving size pieces

  7. 1/4 c Sake plus

  8. 2 tb Soy sauce

  9. 5 3/4 c Chicken stock

  10. 16 Clams little neck in shell

  11. 1 tb Gingerroot, minced, fresh

  12. 1 c Onions, green, chopped

  13. 3 c Rice short grain uncooked

  14. 1/4 c Cilantro leaves chopped

  15. 1 tb Szechuan chili sauce

  16. 1 lb Shrimp whole, raw

  17. 1/2 ts Saffron threads crushed

  18. 1 1/2 lb Mussels in shell

  19. 1/4 c Oil, olive plus

  20. 1 1/2 tb Garlic minced

  21. 1/4 lb Sausage, Chinese pork

  22. 1 c Snow peas julienned

  23. Shell, devein and butterfly the shrimp. Scrub mussels

  24. and clams and soak in several different changes of

  25. water until needed. Cut chinese sausage in thin

  26. diagonal slices and steam, 15 minutes. Pre-heat the

  27. 350/F. Combine the chicken, chili sauce and T of the sake in a bowl-set aside. Combine shrimp, 1 T

  28. of the soy sauce and 1 T of the sake in another bowl

  29. and set aside.Dissolve the saffron in some of the

  30. chicken stock and set aside. Heat 1/4 cup of the olive

  31. oil in a large skillet: medium high heat. Add chicken

  32. pieces a few at a time, cook until browned on each side. Set aside untill all are browned. Pour off fat

  33. from skillett then add remaining (2T) olive oil,

  34. garlic and gingerroot. Cook for 1 minute then add

  35. green onion and cook 30 seconds more. Now add the

  36. steamed sausage and cook 1 more minute then add the

  37. rice and stir until it is all coated. Pour in the

  38. chicken stock, dissolved saffron, remaining 1/4 cup of

  39. sake and remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add the snow

  40. peas, shrimp and chicken pieces and cover with rice

  41. mixture. Arrange clams and mussels on top, sticking up

  42. 350/F for minutes or until clams and mussels are open. Sprinkle

  43. the cilantro over the top and serve from the pan

  44. together with green salad and crusty bread. - - - - - - - - - - - - - - - - - -

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