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Paella (spanish Chicken, Seafood Casserole)

Paella (spanish Chicken, Seafood Casserole) is a chicken seafood recipe made with Chicken Serving Size, Sake Plus T, Soy Sauce, Chicken Stock, and Clams Little Neck In Shell. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• 4 lb
• 1/4 cup
• 2 tbsp
• 5 3/4 cup
• 16
• 1 tbsp
• 1 cup
• 3 cup
• 1/4 cup
• 1 tbsp
• 1 lb
• 1/2 tsp
• 1 1/2 lb
• 1/4 cup
• 1 1/2 tbsp
• 1/4 lb
• 1 cup

Method (preview)

1. 1

   Diagonal slices and steam, 15 minutes. Pre-heat the Oven to 350/F. Combine the chicken, chili sauce and 2

2. 2

   T of the sake in a bowl-set aside. Combine shrimp, 1 T

3. 3

   Oil in a large skillet: medium high heat. Add chicken

4. 4

   Pieces a few at a time, cook until browned on each

5. 5

   Side. Set aside untill all are browned. Pour off fat

6. 6

   From skillett then add remaining (2T) olive oil,

7. 7

   Garlic and gingerroot.

8. 8

   Cook for 1 minute then add Green onion and cook 30 seconds more.

9. 9

   Now add the Steamed sausage and cook 1 more minute then add the Rice and stir until it is all coated.

10. 10

    Pour in the Chicken stock, dissolved saffron, remaining 1/4 cup of Sake and remaining 1T soy sauce.

11. 11

    Bring to a boil and Cook over medium heat for 10 minutes.

12. 12

    Add the snow

13. 13

    Peas, shrimp and chicken pieces and cover with rice

14. 14

    Mixture. Arrange clams and mussels on top, sticking up

15. 15

    So they will open. Bake uncovered at 350/F for 30-40

16. 16

    Minutes or until clams and mussels are open. Sprinkle

17. 17

    The cilantro over the top and serve from the pan

18. 18

    Together with green salad and crusty bread.