Quick and Easy Paella

Ingredients
2 tsp olive oil
1/2 pound medium shrimp, peeled and deveined
1/2 pound scallops
1/2 pound turkey sausage (cut into 1/2 inch pieces)
1 medium onion, chopped
2-3 garlic cloves, minced (I use already minced garlic in the jar)
14 1/2 oz can tomatoes, chopped, juice reserved
1/2 teaspoon saffron (really adds to it, try not to skip this, whole foods sells it)
1/2 teaspoon paprika
2 dashes hot sauce or to taste (or skip it if you are weak like me and let people add to it later as needed)
1 cup medium grain white rice, preferably arborio
2 cups chicken broth, low-sodium
1 cup defrosted frozen corn
Salt and pepper to taste

In a large nonstick skillet, (I actually just use the same pot that I cook my chili in and it seems to work well) heat 1 teaspoon of oil over moderately high heat.
Add the shrimp and saute for 3 to 4 minutes or until they turn pink
Transfer the shrimp with a slotted spoon to a bowl, and add another teaspoon of the oil to the skillet
Saute the scallops in the oil for 3 to 4 minutes or until they are very lightly browned
transfer the scallops with the slotted spoon to the bowl
Add the remaining oil to the pan
Saute the turkey sausage until warm seasoned, just a few minutes and then transfer it to the bowl
Add the onion and the garlic to the pan and cook the mixture over low heat for 6 minutes or until the onion is lightly colored
Stir in the tomatoes, saffron, paprika and hot sauce and simmer for 3 minutes
Add the rice and stir to coat well
Stir in the broth and bring to a boil
Cover tightly and simmer over low heat for 15-20 minutes
Add the shrimp, scallops, turkey sausage and corn, cover and cook the paella stirring occassionally for 5-10 minutes more or until the rice is tender

Serve with italian bread, good to sop up any left over paella bits from your plate!

Very delicious and easy to make, reheats well and also freezes well (picture courtesy of the food network, since we had a guest over and I didn't have a chance to snip any pictures)