Paella (.9, .9, .8)

Fortunately for me I am better cook than photographer. The picture does not do the meal justice. Paella has a lore surrounding the proper technique like any cuisine. The basic idea is that one should cook this in a large shallow dish, it usually involves seafood, and the dominate spice is saffron.
Well so much for tradition. I don't have a paella dish, and saffron is not my favorite herb. In my original recipe I used chicken, next time I will forgo the chicken and add in shrimp at the last minute. While the recipes all have a central theme, to us the winning moves were the artichoke hearts, lots of fresh parsley and the grilled lemons.

1 lbs kielbasa sausage (you could use any I guess)
1 large sweet onion
Bunch fresh parsley
20 oz Contadina crushed tomatoes with roasted garlic (about 3/4 of a big can)
2 cups medium grain rice
1 Can brined artichoke hearts
4 cups water or chicken broth
12 Large shrimp.
Red pepper
Salt
Pepper
Lemons

Clean the shrimp. Coat with salt and pepper and put in fridge for an hour or so.
Cook thinly sliced sausage till dark. Remove from pan. Add in diced onions, and 1/2 bunch chopped fresh parsley. Cook till wilted. add back sausage. Add in tomatoes. Add in rice. Cook for a few minutes. Add 3-4 cups of water or broth.  Add artichoke hearts. Add in salt/pepper/red pepper. Keep an eye on it. Add more water if necessary. At the end add in the shrimp on top. The rice should be sticking to the bottom, but everything should otherwise be soft and not overcooked.

Serve with more fresh parsley, and grilled lemons.
Its a one pot wonder.