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1
Put 4 quarts of water to boil in a large stock pot
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2
drop the seafood in and cook until just pink
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3
Remove from boiling water with a slotted spoon allowing the waterr to continue to boil.
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4
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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5
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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6
coursely chop your vegetables
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7
in your paellla pan, add the oil and saute the green peppers then remove with a slotted spoon.
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8
Then saute the chicken breasts until browned and remove
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9
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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10
chop the smoked sausage and brown to remove the excess grease and remove with a slotted spoon.
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11
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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12
add back in chicken, shrimp, sausage, and lobster meat as well as the green peppers and stir and mix thoroughly. Serve immediately
