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LOCATION: Recipes >> Spanish >> Paella 06

Print this Recipe    Paella 06

Paella, Chinese-Style
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 fresh gingerroot, minced
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
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 in several 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 more minute 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. Add the 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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