Easy Paella

4 Tbsp. olive oil, divided
2 cups basmati rice or other long-grain rice
2 large onions, chopped (divided)
4 Tbsp. chopped garlic, divided
1 cup prepared salsa
4 cups hot chicken broth
1 lb. smoked sausage, sliced 1/2 inch thick (such as kielbasa)
2 tsp. paprika
1 lb. chicken breasts, cut into 1 1/2 inch pieces
2 carrots, cut into 1/2 inch dice
1 red bell pepper, seeded and cut into 1/2 inch dice
Salt and freshly ground pepper to taste
1 lb. large shrimp, peeled & deveined
2 cups frozen peas, thawed
2 Tbsp. chopped flat-leaf parsley

Heat 2 Tbsp. oil in large pot over medium heat. Add the rice and ½ onion; cook, stirring occasionally, until the rice begins to brown lightly, about 12 minutes. Add ½ garlic and cook for one minute longer. Add salsa and cook, stirring, until the liquid is absorbed, 1 to 2 minutes. Stir in the hot chicken broth and bring to a boil; reduce the heat to a simmer, cover and cook for 20 minutes. To complete paella, heat 2 Tbsp. oil in a large frying pan over medium high heat. Add the remaining onion and kielbasa; cook, stirring, until the onion is soft, about 10 minutes. Sprinkle with paprika and cook for 1 minute. Add chicken, carrots, bell pepper, remaining garlic, salt, and pepper; cook, stirring, until the chicken is cooked through, about 5 minutes. Add shrimp and peas; cook, stirring, until the shrimp turns pink, about 2 minutes. To serve, fluff rice with a fork, then combine it with remaining ingredients, tossing well. Serve in a large, shallow bowl or on a platter. Sprinkle with chopped parsley.