Pea and Sausage Paella

Ingredients

Olive oil

2 tablespoons

Sausage

1 pound, sliced

Onion

1 medium, diced

Garlic

2 cloves, minced

Arborio rice

1.5 cups

Chicken broth

4 cups

Saffron threads

1 pinch

Frozen peas

1 cup

Red bell pepper

1, diced

Smoked paprika

1 teaspoon

Salt and pepper

to taste

Fresh parsley

for garnish

Lemon wedges

for serving

Instructions

1. In a large paella pan or skillet, heat the olive oil over medium heat.
2. Add the sausage slices to the pan and cook until browned. Once done, transfer them to a plate and set aside.
3. In the same pan, sauté the diced onion and minced garlic until the onion becomes translucent.
4. Add the Arborio rice to the pan, stir to mix with the oil, onions, and garlic. Cook this mixture for about 2 minutes.
5. Pour in the chicken broth. Add the saffron threads and stir well to combine.
6. Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, until the rice is tender and has absorbed most of the liquid.
7. Add the frozen peas, diced red bell pepper, smoked paprika, salt, and pepper to the pan. Stir well and cook for an additional 5 minutes.
8. Return the cooked sausage to the pan, stir well to combine with the rice and vegetables. Allow it to cook for another 2 minutes to heat through.
9. Remove the pan from the heat. Garnish your paella with a generous sprinkle of fresh parsley.
10. Serve your paella hot, with a side of lemon wedges for guests to squeeze to their liking.