Preparation / Directions:
1. Cut each shrimp into thirds. Pound the chicken thin with a mallet, and cut into thin strips. In a Dutch oven, sauté the shrimp and chicken in 1 teaspoon oil over medium heat for 2 minutes, or until shrimp turns pink, tossing to cook evenly. Remove and set aside.
2. Add the remaining 2 teaspoons oil and cook the garlic 1 minute. Add the shallots, fennel, carrots, green onions and bell peppers to the pan and cook 5 minutes.
3. Add the tomatoes, parsley, thyme, basil and bay leaves; simmer, uncovered, 15 minutes. Stir often.
4. Mix in beer, tomato paste, Worcestershire, salt, pepper, cayenne, ginger and 1 cup clam juice. Cook 25 minutes, or until the mixture looks like a thick puree.
5. Add the remaining 2 cups clam juice and bring to a boil. Stir in the rice, mixing evenly. Add lemon zest and simmer, covered, for 15 minutes, or until rice is firm but tender.
6. Mix in the shrimp and chicken and heat through for 10 minutes. Cover and set aside 15 minutes. remove the bay leaves before serving.
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