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
Experts have proved the existance of recipes way back into history, at least as far back into recorded history as ancient Egypt, and maybe further still. Having said that, mostly, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. During the time of the Roman Empire a roman called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius tells us how the chefs of Roman times used many different spices and herbs, including a few you will know for example basil, mint and dill. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the holy land, including parsley and basil. These new spices and herbs led to a torrent in books on cookery, many of which are now in private cookery archives. During the succeeding few centuries, the rich and powerful families of the West tried to serve up the best banquets, and consequentially the best cooks and their recipe collections could command a high salary. Even so, it was during the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, testing, and writing down the recipes of their peers. By the arrival of the 1900s, cookery books are starting to become popular due to better eduction, more leisure time and having more money to spend. Like it or not, the introduction of television gave us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Paella (Spanish Chicken~ Seafood Casserole) recipe.
