In a large saucepan heat vegetable oil over medium heat. Add the carrot, onion and pepper; sauté for one minute. Add the garlic, saffron, bay leaves; pour in the rice. Stir well, adding a small amount of olive oil to coat rice, then sauté until rice is translucent.
Add enough chicken stock to submerge rice by one inch. Simmer with lid on until al dente. Remove rice from pot and spread out on large sheet pan so that rice stops cooking.
Preheat oven to 350-400 degrees F. In a wok sauté the sausage and chicken to brown; then add the shrimp, lobster, fish, calamari, mussels and crawfish.
Cook until lightly sautéed; add the salt, pepper, habanera hot sauce, thyme, and white wine.
Top with previously cooked rice; add the peas, leeks and red peppers. Cover and cook in center of oven for approximately 5-10 min., allowing the steam to cook everything through and the rice to absorb all the flavors.
To serve place paella in preheated ceramic bowl. Garnish with several lemon wedges and cilantro.