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1
In a large saute pan, heat the olive oil.
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2
Render the sausage for 2 minutes.
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3
Add the onions, peppers, celery, and garlic cloves.
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4
Saute for 2 minutes.
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5
Stir in the rice and stir fry for 2 minutes.
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6
Stir in the tomatoes, Worcestershire sauce, hot pepper sauce, bay leaves, Essence, and saffron and simmer for 1 minute.
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7
Add the stock and bring to a boil.
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8
Reduce to a simmer and cook for 5 minutes.
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9
Add the lobster, meat side down, cover and cook for 5 minutes.
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10
Add the clams, cover and cook for 5 minutes.
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11
Add the mussels and shrimp, cover and cook for 3 minutes.
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12
All the clams and mussels should all be open, discard any that are closed.
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13
Stir in the green onions, parsley and reseason with salt and pepper.
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14
Spoon the paellaya in the center of a shallow bowl.
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15
Garnish with fried spinach and serve with crusty bread.
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16
Combine the oil, onions and jalapenos in a large stockpot over a high heat.
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17
Saute for 2 to 3 minutes or until slightly soft.
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18
Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish.
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19
Bring to a boil.
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20
Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon.
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21
Strain.
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22
Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.
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23
* The information for Steen's Cane Syrup
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24
Telephone number: 1-800-725-1655 Web site: www.steensyrup.com
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25
Combine all ingredients thoroughly.
