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Paella (Spanish Chicken, Seafood Casserole)

Prep Time: Minutes
Cook Time: Minutes
Serves:8 servings

Nutritional Information

This popular Spanish dish, has been given an Asian twist. With key ingredients replaced by sake and Chinese sausage it is given a distinct flavor, and is a great fusion dish.


  • 4 lb Chicken (serving size pieces)
  • 1/4 cup Sake
  • 2 tbsp Soy Sauce
  • 5 3/4 cups Chicken Stock
  • 16 Clams (little neck in shell)
  • 1 tbsp Ginger (minced)
  • 1 cup Green Onions (chopped)
  • 3 cup Short Grain Rice (uncooked)
  • 1/4 cup Cilantro leaves (chopped)
  • 1 tbsp Sriracha Sauce
  • 1 lb Shrimp (whole raw)
  • 1/2 tsp Saffron Threads (crushed)
  • 1 1/2 lb Mussels (in shell)
  • 1/4 cup Grapeseed Oil
  • 1 1/2 tbsp Garlic (minced)
  • 1/4 lb Sausage
  • 1 cup Snow Peas (julienned)


  • 1. 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.
  • 2. Pre-heat the oven to 350 F. Combine the chicken, sriracha sauce and 2 tbsp of the sake in a bowl-set aside. Combine shrimp, 1 tbsp of the soy sauce and 1 tbsp of the sake in another bowl and set aside.
  • 3. Dissolve the saffron in some of the chicken stock and set aside. Heat 1/4 cup of the grapeseed oil in a large skillet: medium high heat. Add chicken pieces a few at a time, cook until browned on each side. Set aside until all are browned.
  • 4. Pour off fat from skillet then add 2 tbso grapeseed oil, garlic and gingerroot. Cook for 1 minute then add green onion and cook 30 seconds more.
  • 5. 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, 1/4 cup of sake and remaining 1 tbsp 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.
  • 6. 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.

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