SAUSAGE PAELLA


1/4 c. olive oil 
1 small onion, peeled and cut in thin strips 
1 tsp. minced garlic in water
1 red pepper, diced 
2 c. chicken broth 
1 1/2 c. uncooked regular rice 
1 tsp. saffron or turmeric 
salt and pepper to taste 
1 lb. smoked bratwurst, cut into slices 
1/2 can (14 oz.) artichoke hearts, drained and halved 
1/2 lb. large cooked shrimp, cleaned 
1 c. frozen peas 

Heat oil in a large, nonstick skillet (with a lid, or use a Dutch oven) and add onion, garlic, and bell pepper. Saute on medium until onion is golden, about five minutes. Add rice, stir and cook until golden, about four minutes. Add chicken broth and saffron to the rice mix. Cover and add to rice and bring back to a boil. Simmer on low for about 20 minutes, or until liquid is nearly absorbed and rice is cooked. Add sausage and artichoke hearts, stir and cook, covered, about 5 minutes until heated through. Arrange cooked shrimp around edges of skillet and peas in center. Cover again and cook on low for about five minutes to heat through. Serve immediately.