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  • Yield: 8 servings


  • 2 tablespoons olive oil
  • 12 ounces chorizo sausage (cut into 2-ounce links)
  • 1 cup chopped onions
  • 3/4 cup chopped red peppers
  • 3/4 cup chopped celery
  • 1/4 cup whole garlic cloves
  • 3 cups uncooked long grain white rice
  • 2 cups peeled, seeded, and chopped tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot pepper sauce
  • 9 bay leaves
  • 3 tablespoons Essence
  • 1/2 teaspoon saffron threads
  • 6 cups chicken stock
  • 3 small live lobsters, split in half
  • 36 scrubbed littleneck clams
  • 36 scrubbed and bearded mussels
  • 18 large shrimp, peeled (leaving the tail intact) deveined
  • 1/2 cup chopped green onions
  • 2 tablespoons finely chopped parsley
  • 6 fried spinach leaves
  • Small loaf of crusty bread


  • In a large saute pan, heat the olive oil. Render the sausage for 2 minutes. Add the onions, peppers, celery, and garlic cloves. Saute for 2 minutes. Stir in the rice and stir fry for 2 minutes. Stir in the tomatoes, Worcestershire sauce, hot pepper sauce, bay leaves, Essence, and saffron and simmer for 1 minute. Add the stock and bring to a boil. Reduce to a simmer and cook for 5 minutes. Add the lobster, meat side down, cover and cook for 5 minutes. Add the clams, cover and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes. All the clams and mussels should all be open, discard any that are closed. Stir in the green onions, parsley and reseason with salt and pepper. Spoon the paellaya in the center of a shallow bowl. Garnish with fried spinach and serve with crusty bread.