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Preparation info

  • Portions:

    16

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2

Method

Procedure

  1. Cut each chicken into 8 pieces.
  2. In a large sauté pan, brown the chicken in olive oil. Remove and set aside.
  3. Using additional oil as needed, briefly sauté the sausage, pork, shrimp, squid, and peppers. Do each ingredient separately, then remove to separate containers.
  4. Combine the clams and mussels with the water in a cover