A jambalaya-style paella

We made a paella, but we were missing a bunch of ingredients and wanted to put in some others, and at the end, it seemed like it was sort-of like a jambalaya.  But so good!  Here it is:

1/2 tsp saffron threads + 2 Tbsp hot water

2 Tbsp olive oil
2 links andouille sausage

1 large carrot, diced

5.5 oz mushrooms (we used reconstituted porcini, but regular would have been great)

4 scallions, diced
2 garlic cloves, crushed
1 tsp smoked paprika
1/4 tsp cayenne

1 red, 1 green bell pepper
2 tomatoes, quartered

1 5/8 C paella rice
2 Tbsp mixed chopped fresh herbs.

1/3 C white wine (we used 1/4 C vermouth)
4-5 C chicken stock

3.5 oz green beans
1/2 lb shrimp

Pre-prep:

• Soak 1/2 tsp saffron threads in some water
• Broil 1 red, 1 green bell pepper.  Remove skins and slice
• Heat 5 C chicken stock in saucepan to a simmer

Cooked 2 sliced links of andouille chicken-sausage in 2 Tbsp oil over medium heat for 5 min.  Removed the sausage.

Add 1 large diced carrot, cook 3 min.  Add mushrooms, cook 2 min.  Add scallions, garlic, paprika, cayenne, saffron + soaking liquid.  Cook 1 min, stirring.  Add tomato and bell pepper, cook, stirring 2 min.

Add rice and herbs, stir for 1 min.  Add wine + 4 cups hot stock + salt + pepper to taste.  Simmer uncovered 20 min, BUT read the next sentence:  ~2-4 minutes before the end of the 20 minutes, add green beans + shrimp.  Do not stir at any time; you can shake the pan a bit.  The timing here is tricky.  Ideally, you should smell a faint toasty aroma indicating that the liquid is gone and the bottom is toasting.  Remove it from the heat and let it sit with foil on top for 5 min.  Then serve.

If you don't smell the toasty aroma you could leave it on until you do, maybe overcooking green beans + shrimp.  Or you could take it off, and you just wont' have a crusty bottom.  Tough call!