This unique dish reimagines the classic Spanish paella by incorporating savory chicken thighs, plump shrimp, and fresh clams and mussels. Infused with aromatic saffron, ginger, garlic, and a hint of Szechuan chili heat, it offers a complex flavor profile that is both comforting and exotic. The short-grain rice absorbs the rich chicken stock and seafood juices, creating a tender, cohesive base. Perfect for a festive weekend dinner or a special family gathering, this one-pan meal delivers impressive results with hearty portions. The combination of texturesfrom the crispy-edged rice to the tender seafood and vegetablesmakes every bite satisfying. Serve it straight from the pan for the best presentation and flavor.
Paella (Spanish Chicken, Seafood Casserole
Description
This unique dish reimagines the classic Spanish paella by incorporating savory chicken thighs, plump shrimp, and fresh clams and mussels. Infused with aromatic saffron, ginger, garlic, and a hint of Szechuan chili heat, it offers a complex flavor profile that is both comforting and exotic. The short-grain rice absorbs the rich chicken stock and seafood juices, creating a tender, cohesive base. Perfect for a festive weekend dinner or a special family gathering, this one-pan meal delivers impressive results with hearty portions. The combination of texturesfrom the crispy-edged rice to the tender seafood and vegetablesmakes every bite satisfying. Serve it straight from the pan for the best presentation and flavor.Ingredients
Directions
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Shell, devein, and butterfly the shrimp. Set aside.
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Scrub mussels and clams thoroughly. Soak in several changes of cold water, draining each time, until needed.
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Cut the Chinese sausage into thin diagonal slices. Steam for 15 minutes until cooked through. Set aside.
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Preheat the oven to 350F (175C).
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In a bowl, combine the chicken pieces, Szechuan chili sauce, and 2 tablespoons of sake. Toss to coat and set aside.
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In a separate bowl, combine the shrimp, 1 tablespoon of soy sauce, and 1 tablespoon of sake. Toss to coat and set aside.
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Crush the saffron threads and dissolve them in a small portion of the 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 chicken and set aside.
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Pour off excess fat from the skillet, leaving about 2 tablespoons of oil.
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Add the remaining 2 tablespoons of olive oil, minced garlic, and minced ginger. Saut for 1 minute until fragrant.
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Add chopped green onions and saut for 30 seconds more.
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Add the steamed Chinese sausage slices and cook for 1 minute.
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Add the uncooked short-grain rice and stir constantly for 2-3 minutes until the rice is well-coated in the oil.
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Pour in the remaining chicken stock, the dissolved saffron mixture, the remaining 1/4 cup of sake, and the remaining 1 tablespoon of soy sauce.
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Bring the liquid to a boil, then reduce heat to medium. Simmer uncovered for 10 minutes, stirring occasionally.
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Arrange the marinated chicken pieces and shrimp on top of the rice. Scatter the snow peas evenly.
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Arrange the clams and mussels on top of the rice and chicken, ensuring they are upright so they can open.
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Transfer the skillet to the preheated oven. Bake uncovered for 30-40 minutes, or until the rice is tender, the chicken is cooked through, and all clams and mussels have opened.
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Remove from oven. Discard any clams or mussels that have not opened.
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Sprinkle with chopped cilantro leaves. Serve immediately directly from the pan.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 3042.7kcal
- % Daily Value *
- Total Fat 130.5g201%
- Saturated Fat 33.3g167%
- Cholesterol 1075.6mg359%
- Sodium 4841.6mg202%
- Total Carbohydrate 97.0g33%
- Dietary Fiber 10.5g42%
- Sugars 9.9g
- Protein 323.9g648%
* 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
Select fresh, active clams and mussels; they should be closed tightly or close when tapped. Discard any that are open and do not close when handled.
If you cannot find Chinese pork sausage, substitute with chorizo or smoked sausage for a different flavor profile.
Short-grain rice is used in this recipe for its sticky texture which binds the dish together, though traditional paella often uses medium-grain Bomba or Calasparra rice.
Do not stir the rice during the baking phase to allow a slight crust (socarrat) to form at the bottom of the pan.
Serve with crusty bread and a simple green salad to balance the rich flavors.
Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or stock.
