Paella

1 T. oil
1 garlic clove, peeled and minced
1 onion, peeled and chopped
1 lb chicken breasts, in 1-inch pieces
1/2 lb sausages, casings removed
1 red or green pepper, chopped
1 2/3 cups long grain brown rice
pinch of saffron or 1 tsp. turmeric
1/2 tsp oregano
1/2 tsp smoked paprika
3 C. chicken stock
1 bay leaf
1 C. frozen peas
1/2 lb small, cooked, peeled shrimp
salt and pepper to taste

Heat oil in a large skillet or saute pan. Add garlic and onion and saute until softened. Add chicken and sausage and cook until thoroughly browned. Add red pepper and cook, stirring, for another minute. Add rice along with saffron, oregano and paprika. Cook another minute, stirring constantly.

Pour in stock, add bay leaf and stir well. Bring to a simmer, cover and cook for 30-40 minutes or until all the liquid has been absorbed by the rice.

Add peas and shrimp to the pan and simmer, covered for another 5 minutes. Taste and adjust seasonings, removing bay leaf.