Easy Paella

Ingredients

• 4 1/2 cups chicken broth
• 1 teaspoon saffron
• 4 tablespoons olive oil
• 1 lb medium raw shrimp, peeled and deveined
• 1 andouille sausage, sliced
• Salt and black pepper to taste
• 1 cup onion, diced
• 1 red pepper, sliced into strips
• 6 (or more) garlic cloves, minced
• 3 cups paella rice (like Rico or Arborio)
• 1/4 cup fresh lemon juice
• 1 teaspoon paprika
• 1 cup frozen peas
• Fresh parsley leaves, chopped

Instructions

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. In a large skillet, heat 2 tablespoons of oil over medium heat. Add sausage to the skillet, sauté for 3 minutes or until begins to brown, stirring occasionally. Remove from skillet and set aside.
3. Add onion and red pepper; cook for 5 minutes, stirring occasionally. Add garlic; cook 1 minute.
4. Add rice; cook for 2 minutes, stirring constantly.
5. Stir in hot chicken broth, cooked sausage, lemon juice, paprika, and 2 tablespoons olive oil; mix to combine. Reduce heat to medium-low and bring to simmer; cook, for 10 minutes, or until the rice has absorbed most of the broth and almost tender.
6. Rinse and pat dry the shrimp with a paper towel. Season with salt and pepper to taste. Set aside.
7. Scatter peas over the rice. Reduce heat to low, cover with foil or a lid, and cook for 5 minutes.
8. After 5 minutes, arrange shrimp over the rice and press down so they’re halfway submerged, cover and continue cooking for 5 minutes, or until the rice is tender. Remove from heat and let stand, covered, for 10 minutes.
9. Garnish with chopped parsley
   …and serve with a crusty loaf!