Super Easy Paella

1 boneless skinless breast, cut into bit-sized pieces

1 tsp. salt, divided; ¼ tsp. fresh ground black pepper; 2 tsp. olive oil

1 links chorizo sausage, sliced (optional)

½ large onion, chopped

½ bell pepper, chopped

1 cup uncooked Arborio rice

1 tsp. paprika

¼ tsp. saffron thread, crushed

¼ tsp. red pepper flakes

1 garlic clove, minced

2 cups chicken broth

½ lb. large shrimp, peeled and deveined

½ cup asparagus, cut diagonally

½ cup frozen peas, thawed

Sprinkle chicken with ½ tsp. salt, and black pepper. Heat the oil in a large pot over medium-high heat. Add chicken; cook over med-high heat for 3 min. on each side or until lightly browned.

Remove chicken from pan; cover and keep warm.

Add sausage and cook until lightly browned; add onion and bell pepper; cook for 5 minutes, stirring constantly.

Add rice, paprika, saffron and garlic; cook for 1 minute stirring constantly. Return chicken to pot.

Add broth and 1/2 teaspoon of salt; bring to a hard boil. Simmer for 15 minutes.

Stir in shrimp, asparagus, and peas.

Cover and cook an additional 5 minutes or until shrimp are pink and no longer translucent, and the rice is tender.

This recipe was found here.