In a paella pan or large sauté pan* (see above), heat the oil and add the chicken. Cook chicken until cooked through. Remove chicken to a plate with a spoon and set aside. Add the sausage to the skillet and brown. Add onion, pepper and garlic. Cook for about three minutes, stirring occasionally, until vegetables are tender.

Add the rice, paprika, saffron, salt, black pepper and bay leaves and stir to combine and coat rice. Add broth and bring to a boil. Add the chicken, frozen peas and tomato and stir to mix well.** Reduce the heat and simmer, covered, for 20 minutes. Remove the lid and continue to simmer for an additional 20 minutes or until all liquid is evaporated. Fluff with a fork and serve.