*  Exported from  MasterCook  *

               Paella (Spanish Chicken, Seafood Casserole)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Spanish                          Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Chicken-serving size pieces
     1/4  cup           Sake plus 2T
   2      tablespoons   Soy sauce
   5 3/4  cups          Chicken stock
  16                    Clams little neck in shell
   1      tablespoon    Gingerroot, minced -- fresh
   1      cup           Onions, green -- chopped
   3      cups          Rice short grain uncooked
     1/4  cup           Cilantro leaves chopped
   1      tablespoon    Szechuan chili sauce
   1      pound         Shrimp whole -- raw
     1/2  teaspoon      Saffron threads crushed
   1 1/2  pounds        Mussels in shell
     1/4  cup           Oil -- olive plus 2T
   1 1/2  tablespoons   Garlic minced
     1/4  pound         Sausage -- Chinese pork
   1      cup           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. A
dd 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
serve from the pan together with green salad and crusty bread.

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