2 tablespoons olive oil
3/4 pound peeled and deveined medium shrimp
1 package (12 ounces), chicken sausage, sliced in 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper
1 cup frozen green peas, thawed

1. In a heavy 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat.
Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook).
Transfer to a plate.

2. Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes.
Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes.
Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.

3. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon.
Season with salt and pepper.

4. Bring to a boil, then reduce heat to a simmer.
Cover, and cook until rice is tender and has absorbed
almost all liquid, 20 to 25 minutes.

Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Note:
Paella is usually flavored and colored with saffron, the world’s most expensive spice.
You can use paprika and turmeric instead, which are less expensive and create an equally good dish.