1
Prepare the rice: Heat the oil in a large pot over medium heat. Add the rice and onion; cook, stirring occasionally, until the rice begins to brown lightly, about 12 minutes. Add the garlic and cook for one minute longer. Add the salsa and cook, stirring, until the liquid is absorbed, about 1 to 2 minutes. Stir in the hot chicken broth and bring to a boil; reduce the heat to a simmer, cover and cook for 20 minutes. Remove from the heat and let rest, covered, for 20 minutes.
2
To complete the paella, heat the oil in a large frying pan over medium-high heat. Add the onion and kielbasa; cook, stirring, until the onion is soft, about 10 minutes. Sprinkle in the paprika and cook for 1 minute. Add the chicken, carrots, bell pepper, garlic, salt and pepper; cook, stirring, until the chicken is cooked through, about 5 minutes. Add the shrimp and peas; cook, stirring, until the shrimp turns pink, about 2 minutes.
3
To serve, fluff the rice with a fork, then combine it with the meat, chicken, shrimp and vegetables, tossing well. Serve in a large, shallow bowl or on a platter sprinkled with the chopped parsley.