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
Ingredients
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1
11/2 lb lobster
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1
lb large shrimp preferably with head on
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2 cups
rice of your choice
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1
green pepper
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2
medium yellow or vidalia onions
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1 cup
frozen peas
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2 links
smoked sausage
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2
boneless skinless chicken breasts
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1 teaspoon
garlic powder
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1 pinch
saffron
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1/4 cup
olive oil
Directions
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Put 4 quarts of water to boil in a large stock pot
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drop the seafood in and cook until just pink
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Remove from boiling water with a slotted spoon allowing the waterr to continue to boil.
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Remove lobster meat and shrimp from the shells and toss shells and lobster body and shrimp shells and heads back into boiling water.
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Once you have reduced the stock to 1 quart or 4 cups remove from heat and strain out the shells and reserve stock.
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coursely chop your vegetables
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in your paellla pan, add the oil and saute the green peppers then remove with a slotted spoon.
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Then saute the chicken breasts until browned and remove
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turn down heat to medium low and saute the onions until they are carmelized about 20-30 minutes then remove with a slotted spoon
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chop the smoked sausage and brown to remove the excess grease and remove with a slotted spoon.
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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
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add back in chicken, shrimp, sausage, and lobster meat as well as the green peppers and stir and mix thoroughly. Serve immediately
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