Pea and Sausage Paella

Ingredients

• Lemon wedges - For serving
• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Smoked paprika - 1 teaspoon
• Red bell pepper - 1, diced
• Frozen peas - 1 cup
• Saffron threads - 1/4 teaspoon
• Chicken broth - 4 cups
• Arborio rice - 2 cups
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Sausage - 12 ounces, sliced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the sausage slices and cook until browned. Remove from the pan and set aside.
3. In the same pan, add the diced onion and minced garlic. Cook until the onion is translucent.
4. Add the Arborio rice to the pan and stir to coat it with the oil and onions. Cook for 2 minutes.
5. Pour in the chicken broth and add the saffron threads. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
7. Stir in the frozen peas, diced red bell pepper, smoked paprika, salt, and pepper. Cook for an additional 5 minutes.
8. Return the cooked sausage to the pan and stir to combine with the rice and vegetables. Cook for another 2 minutes to heat through.
9. Remove from heat and garnish with fresh parsley.
10. Serve hot with lemon wedges on the side.