Seafood Paella

By John Wilder • October 17, 2010 • 0 Comments

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Author Notes: I am big on making rich stocks for recipes. It is a free food item and adds huge layers of flavor to any dish - John Wilder

Serves 6

Put 4 quarts of water to boil in a large stock pot
drop the seafood in and cook until just pink
Remove from boiling water with a slotted spoon allowing the waterr to continue to boil.
Remove lobster meat and shrimp from the shells and toss shells and lobster body and shrimp shells and heads back into boiling water.
Once you have reduced the stock to 1 quart or 4 cups remove from heat and strain out the shells and reserve stock.
coursely chop your vegetables
in your paellla pan, add the oil and saute the green peppers then remove with a slotted spoon.
Then saute the chicken breasts until browned and remove
turn down heat to medium low and saute the onions until they are carmelized about 20-30 minutes then remove with a slotted spoon
chop the smoked sausage and brown to remove the excess grease and remove with a slotted spoon.
wipe out paella pan with paper towels and add the stock, rice, onions, peas, garllic powder, and saffron and cook covered until done, about 15-20 minutes
add back in chicken, shrimp, sausage, and lobster meat as well as the green peppers and stir and mix thoroughly. Serve immediately