INGREDIENTS:
| 1 cup shrimps, peeled 1 cup small scallops, fresh 2 tbsp. soy sauce 2 tbsp. grated ginger 2 tbsp. vegetable oil 1 Chinese sausage, sliced into thin rounds 3 garlic cloves, chopped 1 medium onion, chopped 2 chicken breasts, skinned, boned and diced 1 red pepper, seeded and diced 1 tsp. chili garlic sauce | 1 tsp. salt 1/2 ground pepper 2 cups raw jasmine rice 2 cups chicken stock 2 tbsp. fish sauce 4 tbsp. patis 4 tbsp. tomato paste 1 dozen mussels or clams, scrubbed 1 cup bean sprouts 3 stalks green onions, slivered 1/4 cup fresh cilantro, chopped |
DIRECTION:
- Marinade shrimps and scallops in soy sauce and 1 tsp. ginger. Set aside to be used as topping later along with mussels.
- Heat oil in a large skillet on medium high heat. Stir, fry sausage, add onion, garlic, and remaining ginger, sauté for two minutes or until onions are soft. Add chicken and red pepper and sauté for 2 minutes more. Stir in chili-garlic sauce, season with salt and pepper.
- Stir rice into sausage mixture, sauté for 1 minute. Combine chicken stock with patis and tomato paste, stir into rice, bring to a boil. Reduce heat to low and cook covered for 25 minutes.
- Arrange shrimps, scallops and mussels atop rice. Pour marinade over them. Cover and cook on medium low heat for 10 minutes or until seafood is cooked and rice is tender. If mussels are not available, use 1 can (3 oz.) smoked oysters in place of clams to garnish paella just before serving.
- Remove from heat, sprinkle with bean sprouts, green onions, and chopped cilantro. Cover and let stand 10 minutes.
- Stir everything together and serve from skillet. Serve with a green salad with ginger sesame oil dressing.
Preparation and cooking time: 1 hour and 45 minutes Serves: 6
