Paella (Spanish Chicken, Seafood Casserole)
Submitted by georgep
Asian-inspired paella with saffron rice, chicken, shrimp, mussels, clams, Chinese sausage, and snow peas. A fusion twist on the Spanish classic using sake, soy sauce, and ginger.
YIELD
8 servingsPREP
30 minCOOK
45 minREADY
This paella takes the Spanish original and gives it an unmistakable Asian spin. Saffron-tinted arborio rice, browned chicken pieces, shrimp, clams, and mussels are all here, but so are Chinese pork sausage, sake, soy sauce, fresh ginger, snow peas, and cilantro. It’s a bold fusion that works surprisingly well.
The technique follows traditional paella structure. Brown the chicken first to build fond in the pan, then cook the aromatics (garlic, ginger, green onions) in the drippings. The rice gets coated in oil before the saffron-infused broth goes in, which is what gives each grain that golden color and floral flavor. The whole thing finishes in the oven so the rice absorbs the broth evenly.
Shellfish goes on top, sticking up out of the rice so the clams and mussels can open during baking. When they pop open, their briny juices flow down into the rice below, seasoning it from within. Any shellfish that stays closed after baking should be discarded.
Fresh cilantro scattered over the top right before serving adds a bright, herbal finish.
Chef Tips
- Soak clams and mussels in several changes of cold water to purge sand. Gritty paella ruins the whole experience.
- Don’t stir the rice once it goes in the oven. You want the bottom to develop a slight crust (socarrat) while the top stays moist.
- Steam the Chinese sausage before adding. Raw Chinese sausage is too firm and fatty; steaming renders some fat and softens it.
- Serve from the pan with crusty bread and a green salad, as directed. This is a one-pan showpiece.
Variations
- Classic Spanish: Drop the Asian ingredients (sake, soy, ginger, Chinese sausage) and use white wine, smoked paprika, and Spanish chorizo instead.
- Weeknight shortcut: Skip the clams and mussels, use pre-cooked shrimp added in the last 5 minutes.
Ingredients
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℉ (180℃) Fahrenheit.
Combine the chicken, chili sauce and 2 tablespoons of the sake in a bowl; set aside.
Combine shrimp, 1 tablespoon of the soy sauce and 1 tablespoon of the sake in another bowl and set aside.
Dissolve the saffron in some of the chicken stock and set aside.
Heat ¼ 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 ¼ cup of sake and remaining 1tablespoon 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℉ (180℃) Fahrenheit for 30 to 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.
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