Combine the chicken stock and saffron in a small saucepan and place over low heat. Do not let it come to a boil--you only want to warm up the stock and infuse it with the saffron.
In a large saute pan, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until crisp. Add the onion and garlic and cook for 2 minutes. Add the rice, paprika, salt, and some ground black pepper and stir until fragrant, about 1 minute. Add the saffron-infused broth and diced tomatoes. Bring to a low simmer, cover, and cook over low heat for 15 minutes.
Tuck in the shrimp, cover, and cook for 5 minutes more. Stir in the frozen peas, cover again, and cook for 5 minutes more. If you notice the rice seems dry through the cooking process, you can add up to 1/2 cup (125 ml) more chicken stock to loosen it, though you should know that paella is a dryer and stiffer rice dish than risotto.
Stir in the cooked chicken, parsley, and lemon juice. Taste and adjust seasoning, if needed. Serve immediately.
STORAGE: Store leftover weeknight paella in an airtight container, then refrigerate for up to 3 days.
NOTE:"Paella rice" is short-grain Spanish rice that cooks to a firm, sticky bite. Common varieties include Bomba, Valenciano, and Calasparra. The difference between paella rice and risotto rice is that risotto rice releases more starch, creating a “creamy” result upon cooking. You wouldn’t usually want that creamy result for paella, but if you’re short on paella rice or can’t find it, you can substitute an Italian short-grain variety in a pinch. Because you’re not stirring the rice as it cooks (contrary to risotto), the result is close enough and certainly just as delicious.
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