East-west paella

8 servings

Ingredients

Quantity Ingredient
1½ pounds Italian Sausage
3 larges Cloves Garlic; minced
1 large Yellow Onion; chopped
1 Red Bell Pepper; cut in 1/2\" dice
1 Yellow Bell Pepper; cut in 1/2\" dice
3 cups Long-Grain Rice
1 Inch piece Ginger; peeled and minced
4 cups Low-Salt Chicken Stock
½ cup Dry White Wine
Salt
Pepper
2 Cantonese Roast Ducks; crispy skin removed and slivered and meat cut into pieces
1 Orange; zest of
1 pinch Saffron
3 Dozen Pieces of Seafood; such as prawns in shell, mussels or clams; thoroughly washed
5 mediums Tomatoes; peeled, seeded and diced
1 bunch Parsley
1 bunch Cilantro
1 bunch Chives

Directions

Using a heavy Dutch oven or wok, saute sausage over medium-high heat until cooked through, 6-8 minutes. Reduce heat to medium. Add garlic, onion and bell peppers and saute until onion is soft, about 5 minutes. Add rice and ginger and mix all components together thoroughly. Saute until rice is translucent, about 3 minutes.

Add stock and wine, season with salt and pepper, and bring to a boil.

Reduce heat to low, cover and simmer until almost all liquid is absorbed, about 25 minutes. Add duck meat and skin, orange zest and saffron, and stir gently into rice mixture with a fork. Add seafood and tomatoes, then cover and cook until remaining liquid is absorbed and prawns are pink and shellfish open, about 10 minutes. Meanwhile, finely chop parsley, cilantro and chives and mix them together.

Sprinkle over the paella before serving.

Per Serving: 1,670 calories, 87 g protein, 64 g carbohydrate, 118 g fat, 40 g saturated fat, 378 mg cholesterol, 3,000 mg sodium, 3 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Related recipes