4 Tbsp olive oil
2 cups long-grain rice
2 large onions, chopped
2 cloves garlic, minced
1 cup diced tomatoes with juice
4 cups chicken broth
1 tsp saffron
1 lb hot Italian turkey sausage, sliced 1/2-inch thick
2 tsp paprika
1 lb skinless and boneless chicken breasts
1 red bell pepper, seeded and diced
Salt and pepper, to taste
1 lb large shrimp, deveined and peeled
2 cups frozen peas, thawed
8 oz frozen artichokes, thawed
4 oz pimentos, diced
Heat the 2 Tbsp of oil in a large pot over medium heat. Add rice and 1 chopped onion, stirring occasionally, until rice begins to brown lightly. Add 1 minced clove garlic and cook for one minute longer. Add tomatoes and cook, stirring, until the liquid is absorbed, about 1 to 2 minutes. Stir in chicken broth and bring to a boil; reduce heat to simmer, cook covered for 20 minutes. Remove from heat and let rest, covered, for 20 minutes.
While rice is resting, heat 2 Tbsp oil in a large frying pan over medium-high heat. Add 1 chopped onion and sausage. Cook until onion is translucent. Add paprika and mix thoroughly. Add chicken, bell pepper, 1 minced clove garlic, salt and pepper. Cook until chicken is cooked through. Add shrimp, peas, artichokes, and pimentos and cook until shrimp turns pink. Remove from heat.
Fluff rice with a fork and combine with meat and vegetable mixture, tossing well. Serve in a large bowl or on a platter with a glass of Cashmere.