Paella de World Cup

I have to say, I enjoyed the World Cup more this year than I typically do.  Not that that is really saying much.  This is the first year that I really watched any games.  It helped that we had them on at the office I suppose (a perk of a trading floor).  And it helped that the US was entertaining to watch.  But what really sealed the deal was that the HSH was betting on games.  I didn't know about it initially.  Skaife outed him when he informed me I was cheering for the Germans in a certain a game.  I wasn't sure how he knew who I was cheering for, but the 'whoops I just outed my friend' look on his face was a dead give away.  Either that or the "trust me, you're cheering for the German's...and the over" comment.
Now I have no problem with gambling.  Both the HSH enjoy it.  Its just that:
a. we know nothing about soccer and
b. well...did you read a? do I really need a b?
Anyway, as it turns out the HSH was only slightly less successful than that freaky octopus.  And I do have to agree: the games are infinitely more interesting when you have a little skin in the game, so to speak.  So in honor of a profitable World Cup experience, and a Spanish victory (which is no doubt still being celebrated in the streets of Madrid) I made my first paella last night.  It turned out pretty tasty and now that I have one under my belt, I can see myself experimenting with other recipes in the future.  In the mean time, here is the recipe for our inaugural Half Street Paella (recipe courtesy of SIL-E):

Paella de Pollo, Salchicha y Champinones

1/2 cup olive oil

16 oz skinless chicken breast, cut into pieces

16 oz pork sausage (I went with a mild Italian sausage, but would with something spicier next time)

1 medium onion, chopped

2 cloves of garlic, chopped

2 medium green bell peppers, chopped

5 cups mushrooms sliced

1 large tomato skinned, seeded, chopped (I used a canned whole tomato to avoid the skinning part)

1 1/2 cups of rice (I used the short grain Spanish Bomba rice)

3 1/4 cup of chicken broth

1/2 teaspoon of saffron (wow, this stuff is expensive!  My first time using it, not sure what it added but hey...when in Rome, er whatever)

1/4 teaspoon ground cumin

salt and pepper to taste

1. Heat the oil in a paella pan over medium heat.  Add the chicken and cook until browned on all sides.  Transfer to plate and set aside

2. Add the sausage to the paella pan and cook until done.   Transfer to the plate with chicken.

3. Add the onion to the paella pan and saute for 5 minutes or until tender.  Lower the heat, add the garlic and saute for 2 minutes.  Add the green peppers, mushrooms, and chopped tomato and cook until the bell peppers and mushrooms have softened.

4. Mix in the rice and saute for 5 minutes.  Add the chicken broth, chicken, sausage, saffron, cumin, salt and pepper and cook over medium heat until the chicken and rice are tender and all the broth has been absorbed.  Allow to cool for about 5 minutes before serving.