This unique dish blends traditional Spanish paella methods with bold Asian flavors. Tender chicken thighs are browned and simmered with short-grain rice, infusing it with rich chicken stock and saffron. Fresh shrimp, mussels, and clams steam in the fragrant broth, absorbing the savory notes of garlic, ginger, and sake. The addition of Chinese pork sausage and snow peas provides texture and depth. Its a hearty, aromatic one-pot meal that brings together the best of two culinary worlds. Perfect for impressing guests or enjoying a sophisticated weeknight dinner, this casserole offers a satisfying balance of protein, seafood, and seasoned rice. Serve directly from the pan for a dramatic presentation.
Paella (Spanish Chicken, Seafood Casserole
Description
This unique dish blends traditional Spanish paella methods with bold Asian flavors. Tender chicken thighs are browned and simmered with short-grain rice, infusing it with rich chicken stock and saffron. Fresh shrimp, mussels, and clams steam in the fragrant broth, absorbing the savory notes of garlic, ginger, and sake. The addition of Chinese pork sausage and snow peas provides texture and depth. Its a hearty, aromatic one-pot meal that brings together the best of two culinary worlds. Perfect for impressing guests or enjoying a sophisticated weeknight dinner, this casserole offers a satisfying balance of protein, seafood, and seasoned rice. Serve directly from the pan for a dramatic presentation.Ingredients
Directions
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Preheat the oven to 350F (175C).
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Shell, devein, and butterfly the shrimp.
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Scrub mussels and clams thoroughly; soak in several changes of cold water until ready to use to remove grit.
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Cut the Chinese sausage into thin diagonal slices and steam for 15 minutes.
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In a bowl, combine the chicken pieces, Szechuan chili sauce, and 2 tablespoons of sake. Set aside.
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In a separate bowl, combine the prepared shrimp, 1 tablespoon of soy sauce, and 1 tablespoon of sake. Set aside.
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Dissolve the crushed saffron threads in a small amount of warm chicken stock. Set aside.
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Heat 1/4 cup of olive oil in a large oven-safe skillet or paella pan over medium-high heat.
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Add chicken pieces in batches and cook until browned on all sides. Remove and set aside.
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Pour off excess fat from the skillet, then add the remaining 2 tablespoons of olive oil.
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Add minced garlic and gingerroot to the skillet and cook for 1 minute until fragrant.
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Add chopped green onions and cook for 30 seconds more.
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Add the steamed sausage slices and cook for 1 minute.
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Add the uncooked rice and stir constantly until the grains are well coated with oil and aromatics.
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Pour in the remaining chicken stock, the dissolved saffron mixture, the remaining sake, and the remaining 1 tablespoon of soy sauce.
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Bring the mixture to a boil, then reduce heat to medium and cook for 10 minutes without stirring.
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Add the snow peas, marinated shrimp, and browned chicken pieces. Arrange them evenly on top of the rice.
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Arrange the clams and mussels on top of the rice, positioning them so the hinge faces up to allow them to open.
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Transfer the skillet to the preheated oven and bake uncovered for 30-40 minutes, or until the rice is tender and the shellfish have opened.
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Remove from oven and sprinkle with chopped cilantro.
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Serve immediately from the pan.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2514.5kcal
- % Daily Value *
- Total Fat 103.7g160%
- Saturated Fat 27.9g140%
- Cholesterol 815.1mg272%
- Sodium 4076.7mg170%
- Total Carbohydrate 78.0g26%
- Dietary Fiber 5.7g23%
- Sugars 4.6g
- Protein 271.0g542%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Discard any clams or mussels that do not open after cooking, as they may not be safe to eat.
For best results, use a wide, shallow pan to allow the rice to cook evenly and form a slight crust (socarrat) at the bottom.
If fresh saffron is unavailable, you can substitute with a high-quality saffron powder, but reduce the quantity slightly as it is more potent.
To prevent the shrimp from overcooking, ensure they are added at the correct stage and monitor the baking time closely.
This dish is best served immediately while hot. Leftovers should be stored in an airtight container in the refrigerator for up to 2 days.
For a vegetarian variation, substitute the chicken and seafood with firm tofu and extra vegetables like bell peppers and artichoke hearts, using vegetable stock instead of chicken stock.
