Paella (spanish chicken~ seafood casserole)

8 Servings

Ingredients

Quantity	Measure	Ingredient
4	pounds	Chicken-serving size pieces
¼	cup	Sake plus 2T
2	tablespoons	Soy sauce
5¾	cup	Chicken stock
16		Clams little neck in shell
1	tablespoon	Gingerroot, minced, fresh
1	cup	Onions, green, chopped
3	cups	Rice short grain uncooked
¼	cup	Cilantro leaves chopped
1	tablespoon	Szechuan chili sauce
1	pounds	Shrimp whole, raw
½	teaspoon	Saffron threads crushed
1½	pounds	Mussels in shell
¼	cup	Oil, olive plus 2T
1½	tablespoon	Garlic minced
¼	pounds	Sausage, Chinese pork
1	cup	Snow peas julienned

Directions

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 ¼ 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 ¼ 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.