Super Quick Paella

This paella is not actually baked, but retains the same delicious flavors of traditional paella in much less time.

2 tbsp olive oil
About 6 chicken parts, each cut into three pieces (breasts, thighs, legs etc... Preferably whatever was leftover from a whole roast chicken consumed a previous day)
2 large andouille or other spicy sausages
2 bell peppers, sliced
1 zucchini or other summer squash, sliced or cubed
1 large onion, chopped
6-8 cloves of garlic, minced
1 24 oz. can chopped tomatoes (or 4 fresh)
1 1/2 cups arborio rice
1/4 tsp saffron
1-2 tsp salt
1 cup wine
3 cups broth


In large pot, heat oil over medium heat. If chicken is raw, saute in oil for about 10 minutes, turning once (if chicken is already cooked, add it last, after the rice has been cooking for about 10 minutes). Add sausage, peppers, squash, and onions. Saute 10 more minutes, adding oil if necessary. Add garlic and cook for a minute. Toss in the tomatoes. Meanwhile, heat broth in microwave until almost boiling. Stir in salt and saffron and let sit. Stir rice into tomato-vegetable-meat mixture. Pour the saffron broth over and bring to a simmer. Add wine. Cook covered for 20-30 minutes, or until rice is fully cooked and liquid is mostly absorbed. Serve!