Paella (Spanish Chicken, Seafood Casserole)

Course : Seafoods
Serves: 8
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4 pounds chicken-serving size pieces
1/4 cup sake plus 2t
2 tablespoons soy sauce
5 3/4 cups chicken stock
16 medium 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 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 julienne

Preparation / Directions:

Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in 2 tbs of the sake in a bowl-set aside. Combine shrimp, 1 tbs of the soy sauce at. Add chicken pieces a few at a time, cook until browned on each side. Se . Now add the steamed sausage and cook 1 more minute then add the rice and nuts. Add the snow peas, shrimp and chicken pieces and cover with rice mix top and serve from the pan together with green salad and crusty bread.

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