In a pot(different from Paella cooking pan) add together water, chicken or vegetable stock, and saffron threads. If you are using no sodium broth, add in some salt, to taste. Start with a teaspoon and then taste. Adjust accordingly. Bring to a simmer then lower the heat to keep it warm. Cover with a lid.
In Paella pan (or a large, thick bottom skillet or pot with high edges) add in olive oil on medium heat. Add in chicken and sear on both sides for 2 minutes per side. Remove from pan and then add in sausage slices and also cook for 2 minutes per side, until golden brown. Remove sausages when done. Add shrimp to paella pan and cook this for 1-2 minutes per side until pink. Remove from pan.
In empty paella pan, add in the diced onion and cook down for 15 minutes until translucent and golden brown. Stir constantly to keep from sticking. While onion cooks mix together diced tomato, paprika, and minced garlic. Once onions are cooked add in tomato mixture and cook down for 5 minutes until thick.
Add in uncooked Arborio rice to pan and thoroughly coat in onion and tomato mixture. Cook for 1-2 minutes and then mix in Herb Blend.
Pour the warm broth mixture on top op rice, add the seared chicken, sausages, and frozen peas. Allow to cook on medium-high heat, stirring frequently to prevent sticking and ensure even cooking of rice. Cook rice for 15 minutes and then add shrimp on top. Cook for an additional 5 minutes to completely cook shrimp. Drizzle with lemon juice.
Remove from the heat and cover with a towel and lid and let the paella stand for 10 minutes until fully cooked.*
Serve with crusty bread and a light salad.
Enjoy!
