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               PAELLA (SPANISH CHICKEN, SEAFOOD CASSEROLE)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 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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