1 teaspoon sweet or smoked Spanish paprika or to taste
Pinch of saffron (optional)
2 cups diced tomatoes (or 1–14.5 oz can)
3 cups chicken broth or stock
Kosher salt and ground pepper
1 cup fresh or frozen green peas, shelled edamame, or chopped green beans
3 scallions, chopped
1/4 cup chopped fresh cilantro or parsley
Add oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion and bell pepper. Cook, stirring frequently, until translucent and softened, about 5 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, about 2 minutes.
Stir in paprika, saffron, tomatoes and broth, scraping up browned bits from the bottom of pan with a wooden spoon. Season with salt and pepper.
Bring to a boil, then reduce heat to a simmer. Stir in peas/edamame/beans and 1/2 of the scallions. Place shrimp in a single layer on top of rice. Cover and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Serve immediately, garnished with fresh herbs, lemon wedges, and the rest of the scallions