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Quick Paella

['3/4 pound cooked chorizo or linguiça sausage, cut into chunks', '4 tablespoons olive oil', '1 1-pound bag saffron rice (such as Vigo)', '1 9-ounce package frozen artichoke hearts, thawed and drained', '1 8-ounce jar roasted red peppers, drained and sliced', '2 cups chicken or fish broth, or wine', '1 pound large shrimp, peeled', '1 cup frozen peas', 'defrosted']

1 In a large skillet with a lid, brown the sau-sage in the oil until crispy, about 5 minutes.
2 Add the rice, artichoke hearts, peppers, broth or wine, and 2 cups of water. Bring to a boil.
3 Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
4 Stir in the shrimp and peas. Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.

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