Chicken & Sausage Paella

This recipe was adapted from my friend Tara at Noshing with the Nolands.  Please stop by her site she has created a lot of good food.  This recipe is comfort food at its best.  As is the case, so many recipes are adapted from culture to culture.  Because I only used chicken and turkey smoked sausage, I would say this is more of a jambalya. 

Recipe
Chicken & Sausage Paella/Jambalya:
1/4 tsp. crumbled saffron
1 cup sodium reduced chicken broth
1/4 tsp. salt
1 lb turkey smoked sausage
1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
3 Tbsp. olive oil
1/2 onion, diced
2 celery stalks, diced
1/4 each of a red, green and yellow pepper
3 cloves garlic, minced
4 Tbsp. tomato paste
1 generous cup Arborio rice (brown rice)
1 cup water plus more if needed
3 chicken chorizo sausages, cooked and sliced
340 gms. 26-30 count defrosted shrimp
1 tbsp. smoked paprika
1 tbsp ancho chili powder
2 Tbsp. minced fresh parsley

Stir saffron into broth and let sit for 10min. Sprinkle salt over chicken. In a stewing pot, add 1 Tbsp. of oil over med. high heat and brown the sausage.  Remove the sausage and repeat with the chicken adding a 2nd tbsp of olive oil. Transfer to a platter with the juices. Add a 3rd  Tbsp. of oil and cook onion and celery over low heat until onion is translucent, 8-10 min. Stir in garlic and tomato paste let cook for 30 seconds. Stir in rice and cook stirring for 1 min. Add saffron broth, 1 cup water and paprika. Cook 10 min. then add smoked sausage and the chicken with its juices. Cook over medium low heat for another 30-40min. adding more water mixed with a little tomato paste until rice is tender but also making sure there is no liquid left at the end. I added 2 extra cups of water with 1 tbsp of tomato paste until my rice was tender.  Sprinkle parsley on top and serve in the pan.