Easy Paella

16 ounces spicy smoked sausage ( try to get chorizo)
1/4 cup garlic-flavored olive oil
2 large yellow onions, chopped
1 large red bell pepper, chopped
2 cups long-grain white rice
1/4 teaspoon saffron
4 cups low-salt chicken broth
4 large plum tomatoes, quartered ( I only had a can of stewed, recommend this instead)
1 teaspoon salt
1 teaspoon dried oregano - I used fresh
1/2 teaspoon cayenne pepper
1 tsp. hot paprika

optional: To make it a seafood paella: add some of the following:

1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails

Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage to rice mixture.
Bake paella 10 minutes and serve.

Strawberry-Rhubarb crisp

slowly making my way through the crate of local strawberries I bought!

Ingredients:
FILLING
2 pounds rhubarb stalks, sliced 1/2 inch thick
1 1/4 cups sugar
1 pound strawberries, hulled and quartered
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
TOPPING
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups light brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon salt

MAKE THE FILLING: Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
MAKE THE TOPPING: Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
Make Ahead:
The topping can be refrigerated overnight. Bring to room temperature before using.
Serve With Vanilla ice cream.