Recipe - Paella (Spanish Chicken Seafood Casserole)

4 pound Chickenserving size pieces
One fourth cup Sake plus 2T
2 tablespoon Soy sauce
5 Three fourths cup Chicken stock
16 Clams little neck in shell
1 tablespoon Gingerroot, minced, fresh
1 cup Onions, green, chopped
3 cup Rice short grain uncooked
One fourth cup Cilantro leaves chopped
1 tablespoon Szechuan chili sauce
1 pound Shrimp whole, raw
One half teaspoon Saffron threads crushed
1 One half pound Mussels in shell
One fourth cup Oil, olive plus 2T
1 One half tablespoon Garlic minced
One fourth pound Sausage, Chinese pork
1 cup Snow peas julienned

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. Preheat the oven to 350/F.
Combine the chicken, chili sauce and 2 T of the sake in a bowlset 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 One fourth 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 One fourth 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 3040 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.