For the Paella:

• First chop your sausage, tomatoes, defrost the peas, and peel the tails off the shrimp (if desired).
• Next, pour the broth into a microwave-safe cup, add saffron, and heat the broth in the microwave for about 3 minutes. Take the broth out of the microwave and allow the saffron to steep further in the broth.
• Place your cast iron pan on the stove and heat it to medium. Add your sausage first.
• Once the sausage is browned and ALMOST done, add onions. Once the onions begin to brown, add the garlic and fry this mixture in the pan for a quick few seconds being careful not to burn anything.
• Add rice to the cast iron - be sure the rice is dry (not cooked). And toast the mixture on the pan for 2-3 minutes, stirring frequently. *Make sure the sausage, rice, and onions are thoroughly mixed*
• Finally, we'll add the tomatoes, salt, and your saffron infused-broth. Give everything another stir making sure to evenly spread the rice across the pan.
• Bring the entire mixture to a simmer then cover with a lid or aluminum foil for 15 minutes.
• Carefully lift the lid (or open up the aluminum) and check the rice at the top for doneness. *The rice should be cooked through (no crunch in the center) but not mushy.*
• Once the rice is done, remove the lid and add your shrimp and peas. Cover again or reseal for 2-3 minutes to heat the shrimp through.
• Remove the lid/foil, turn off the heat and stir one final time. Scrape any bits off the bottom of the pan.
• Garnish with lemon juice and parsley. Serve up!