Paella (Spanish Chicken, Seafood Casserole)
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...
Ingredients
- 4lbchicken-serving size pieces
- 1/4cup sake plus 2t
- 2tbsp soy sauce
- 53/4 c chicken stock
- 16clams little neck in shell
- 1tbsp gingerroot, minced, fresh
- 1cup onions, green, chopped
- 3cup rice short grain uncooked
Directions
- 1
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, minc
- 2
Scrub mussels and clams and soak in several different changes of water until needed
- 3
Cut chinese sausage in thin diagonal slices and steam, 15 minutes
- 4
Pre-heat the oven to 350/F
- 5
Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside
- 6
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
- 7
Heat 1/4 cup of the olive oil in a large skillet: medium high heat
- 8
Add chicken pieces a few at a time, cook until browned on each side