Easy Paella

This really is quite simple. It was nice to have with other Tapas for a party, but would also be a great, easy dinner or pre-make for a week of lunches.

Ingredients

• 2 tablespoons olive oil
• 12 oz chicken sausage, sliced in 1/4-inch rounds (about 2 fat sausage links)
• 1 medium onion, finely chopped
• 2 cloves garlic, chopped
• 1 1/2 cups long-grain rice, uncooked
• 1/4 teaspoon paprika
• 1/4 teaspoon ground turmeric
• 1 can (14.5 oz) diced tomatoes
• 2 cans (14.5 oz each) chicken broth
• salt and pepper
• 1 cup frozen green peas

Directions

1. In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook sausage until beginning to brown, about 2 minutes. 
2. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. 
3. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes. Add a sprinkle of olive oil if its too dry to mix well.
4. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a spoon. Season with salt and pepper.
5. 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. 
6. Stir in peas; cook 1 minute. 

Inspired but changed from this original by Martha Stewart.