1. Heat a 10-12 inch paella pan (or heavy skillet)over medium heat. Add olive oil. Cook the sausage rounds until nicely browned and cooked through. Then remove from the pan and set aside. In the same pan saute the onion until soft. Add the garlic and saute for 30 seconds. Add the tomato paste and cook for 2-3 minutes to combine well with onions and garlic. Add the salt, paprika, chili flakes (if desired) turmeric and saffron and stir to combine. Add the dry rice. Cook and stir until rice is completely coated. Stir in the stock and bring to a simmer and cook over LOW heat for about 10-15 minutes. Add a little more broth if mixture seems too dry. Press the raw shrimp down into the rice mixture so they will cook and add the chunks of cooked sausage back to the pan as well. Continue to cook for 5-10 minutes or until shrimp are cooked. You may begin to hear a "popping" sound as the rice crust begins to form at the bottom of the pan. Remove from the heat and sprinkle with roughly chopped flat leaf parsley before serving....and be sure to scoop all the way to the bottom of the pan to scrape up that delicious crust!