Sausage Paella

Break off pieces of sausage and brown in a large skillet over medium high heat. Remove browned sausage with a slotted spoon and set aside.

Heat the olive oil in a the same skillet or in a paella pan over medium heat. Saute bell pepper and onion until they start to soften. Stir in the garlic, red pepper flakes and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, oregano and chicken stock. Bring to a boil, cover, and reduce heat to medium low. Simmer for 20 minutes. Add baby peas and sausage and stir. Cook until the peas are heated through. Serve warm.