Chef Yan’s Favorite Paella | American Pistachio Growers

Ingredients

• 1/3 cup Shaoxing wine
• 3 tbsp ketchup
• 2-1/2 tsp oyster-flavored sauce
• 1 tsp fish sauce
• 4 tsp chili garlic sauce
• 2 tsp sesame oil
• 1 tsp paprika
• 1 tsp salt
• 4 pinch saffron threads, soaked
• 1-3/4 cup rice (arborio rice preferred)
• 4 cups chicken stock
• 6 oz shelled and deveined shrimps, halved
• 10 oz mussels, cleaned
• 4 oz sea scallops, cleaned
• 3/4 cup American pistachio kernels
• 3 tbsp olive oil
• 6 cloves garlic, chopped
• 1/4 cup dried shrimp, soaked to soften
• 2 Chinese sausage, thinly sliced
• 1/2 red bell pepper, seeded and diced
• 1 yellow onion, diced
• 6 dried shiitake mushroom, soaked to soften, thinly sliced
• 1 large tomato, diced or 1 can diced tomatoes
• 2 dried bay leaves
• 8 oz boneless, skinless chicken thighs, cut into bite-size pieces