4 lb chicken-serving size pieces
1/4 cup sake plus 2t
2 tbsp soy sauce
5 3/4 cup chicken stock
16 clams little neck in shell
1 tbsp gingerroot, minced, fresh
1 cup onions, green, chopped
3 cup rice short grain uncooked
1/4 cup cilantro leaves chopped
1 tbsp szechuan chili sauce
1 lb shrimp whole, raw
1/2 tsp saffron threads crushed
1 1/2 lb mussels in shell
1/4 cup oil, olive plus 2t
1 1/2 tbsp garlic minced
1/4 lb sausage, chinese pork
1 cup snow peas julienned
Directions
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. Add 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 and
serve from the pan together with green salad and crusty bread.
Servings: 8 servings
Paella (Spanish Chicken~ Seafood Casserole) Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Fish; Main Dish; Poultry
The History of Recipes
Recipes as a concept can be tracked way back into the distant past, in truth as far as the early Egyptians, and maybe further still. Interesting though that is, in the main part, these old cook books were just very basic pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts is a collection of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Much later, in Roman times a man called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his works, he describes how the meals were separated into starters, entrees and dessert, a style of dining still practiced today. Additionally, he informs us how the ancient cooks made use of a wide range of herbs, including a few that are still present in modern kitchens for example thyme, mint and dill. Over the succeeding few hundred years, the powerful families of Wesstern Europe tried to lay on the best banquets, and consequentially the best cooks and their recipe collections became highly prized. However, it was during the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording the recipes of their peers. The TV revolution brought us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Paella (Spanish Chicken~ Seafood Casserole) recipe.
