It's the (second) most wonderful tiiiiiime of the year!

In Minnesota we have that one glorious week in May when the all the lilacs and all the crabapple trees are blooming and it is beautiful and fragrant and wonderful.

Then there are the other 51 weeks of the year.

Nature's beauty aside, I made some paella last week! Only, being me- cheap and easy (heh heh)- I made paella-ish. Actual paella uses saffron as one of the main spices. Saffron is extracted from flowers and is $25 at my grocery store for just a weensy bit. Definitely not happening. Also actual paella uses a special pan. And has mussels.

Thus, paella-ish.

But it's still super tasty! And cheap! And easy!

Easy Paella
-1 bag large/extra large/or jumbo frozen shrimp (I like to buy the raw but deveined kind)
-2 tablespoons olive oil
-1 teaspoon minced garlic
-Salt and pepper
-About 1 lb skinless boneless chicken thighs cut into 1-2 inch chunks.
-1 large sweet onion, diced
-1-2 bell peppers, diced
-2 bags Spanish rice mix (mine was actually rice/pasta hybrid- totally fine)
-3 cup chicken or vegetable broth
-1 14-oz can diced tomatoes
-4-5 precooke andouille sausage links (mine were actually chicken sausages)- cut into coins
-1 cup frozen peas
-1 tablespoon lemon juice
-1 tablespoon dried parsley

Thaw shrimp according to package instructions. Meanwhile heat up 1 tablespoon of the olive oil in a large Dutch oven or other deep pan (medium high heat). Add garlic- stir around for a few seconds. Add shrimp. Add a sprinkle of salt and pepper. Saute, stirring occasionally, for about 5 minutes or until shrimp is pink and tender. Remove from pan and set aside.

Add remaining tablespoon olive oil to pan. Add raw chicken thighs. Sprinkle a bit of salt and pepper. Add onion and bell pepper. Cook for about 5 minutes, stirring occasionally. When chicken reaches an internal temperature of 165 degrees or more, add Spanish rice mix, broth, and diced tomatoes. Cover and cook for 10 minutes, stirring occasionally. Once rice has soaked up most the broth and you're at a nice consistency, add sausage, peas, and cooked shrimp. Add lemon juice and parsley, cover, and let cook for another 5 minutes. Serve up!

Recipe makes six generous servings. So good- who needs $25 saffron and mussels anyway?