Spanish Paella I

Heat olive oil in a large paella pan or 12-inch skillet over medium-high heat, then add diced onions and green bell peppers, stirring occasionally until softened, about 4-5 minutes.

Add chopped garlic to the pan and cook for 1 minute until fragrant.

Add chicken breast strips to the pan and cook, stirring frequently, until the chicken is no longer pink on the outside, about 3-4 minutes.

Cut the smoked sausage into thin rounds and add to the pan along with the shrimp, cooking until the shrimp begins to turn pink, about 2-3 minutes.

Stir in the long-grain rice, turmeric, saffron (if using), salt, and black pepper, coating the rice evenly with oil and spices for about 2 minutes.

Add diced tomatoes to the pan and stir well to combine all ingredients.

Pour in 2 cups of water (or broth for deeper flavor) and bring the mixture to a boil, stirring occasionally.

Reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the rice is tender, liquid is mostly absorbed, and a light golden crust forms on the bottom of the pan (called socarrat).

Remove from heat and let rest for 2-3 minutes before serving directly from the paella pan.