Asian Paella With Sake And Sausage

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 degrees F.

Combine the chicken, chili 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.

Dissolve the saffron in some of the chicken stock and set aside.

Heat 1/4 cup of the olive oil in a large skillet over medium high heat. Add chicken pieces a few at a time, cook until browned on each side. Set aside until all are browned.

Pour off fat from skillet then add remaining olive oil, garlic and ginger root. 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 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. Arrange clams and mussels on top, sticking up so they will open.

Bake uncovered at 350 degrees 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.