Quick Paella

Ingredients:

• 4 1/2 cup chicken broth
• 1 teaspoon saffron threads (if you can find these in the store)
• 4 tablespoons olive oil
• 1 lb fresh or frozen shrimp
• 1 link italian sausage, thinly sliced
• 2 boneless chicken breast, cup into small pieces
• Salt and black pepper to taste
• 1 cup onion, finely chopped
• 1 cup red bell pepper, finely chopped
• 5 garlic gloves, minced
• 3 cups rice 
• 1 cup canned diced tomatoes, undrained
• 1/4 cup fresh lemon juice
• 1 teaspoon smoked paprika
• 1 cup fresh parsley leaves, chopped
• 1 cup frozen peas

1. Combine chicken broth and saffron in a medium saucepan. Bring to a simmer and keep it warm over low heat. Do not boil.
2. Rise and pat dry the shrimp with a paper towel. Set aside.
3. In a large skillet, heat 2 tablespoon of oil over medium heat. Add shrimp; sauté for 2 minutes. Remove from skillet and set aside. Add sausage to the same skillet, sauté for 3 minutes, stirring occasionally. Remove from skillet and set aside.
4. Add chicken to the skillet and cook for 5 minutes, or until browned. Season with salt and pepper to taste. Add onion and red pepper; cook for 5 minutes, stirring occasionally. Add garlic; cook 1 minute. Add rice; cook for 2 minutes, stirring constantly. Stir in hot chicken broth, cooked sausage, tomatoes, lemon juice, paprika, 2 tablespoons olive oil, and parsley; mix to combine. Reduce heat to medium low and bring to simmer; cook, stirring frequently, for 10 minutes, or until the rice has absorbed most of the broth and almost tender.
5. Arrange shrimp over the rice. Scatter snap peas over. Reduce heat to low, cover with foil or lid, and cook for 5 - 10 minutes, or until peas are crisp-tender, and rice is tender. Remove from heat and let stand, covered, for 10 minutes.