Sausage and Shrimp Paella

This paella is a vibrant and flavorful dish that captures the essence of Spanish cuisine. It's a delightful medley of savory sausage, succulent shrimp and aromatic rice, all infused with the distinctive flavors of saffron and a medley of vegetables. Add a squeeze of lemon and some parsley for extra flavor.

Large pinch of saffron

2 tablespoons olive oil, divided

1 pound sausage, sliced on the diagonal into ½ inch pieces

1 red onion, sliced

1 red bell pepper, sliced

3 garlic cloves, chopped

½ teaspoon salt

2 cups Bomba Rice (also known as Paella Rice)

1 cup crushed tomatoes

4 cups chicken stock

1 pound shrimp, peeled and deveined

½ cup green peas

Kalamata olives, sliced

Sliced lemons and chopped parsley for serving

Preheat the oven to 375 degrees.

In a small bowl, add the saffron and ½ cup hot water for the spice to bloom.

In a large Dutch Oven on medium high heat, add ½ of the olive oil and sauté the sausage until golden brown, about 5-7 minutes. Remove the sausage to a plate and add onions and peppers to the Dutch Oven, cooking until crisp and tender. Add the garlic and salt, then sauté for 3-4 minutes longer. Season with salt. Remove the vegetable mixture from the pot and set aside along with the sausage.

Add the remaining olive oil to the same pot and add the rice. Toast for 2-3 minutes, then add the tomatoes, chicken stock and saffron liquid. Bring to a simmer and cook the rice until the liquid is almost absorbed, about 10-12 minutes. Mix in the sausage and vegetables. Season with additional salt if desired.

Divide the rice mixture between the 4 skillets. Top with shrimp and green peas.  Bake for 7-10 minutes until the shrimp is cooked through. Serve immediately with olives, lemons and parsley.