Saffron, Potato, and Sausage Stew
Crumble sausage and fry over medium heat in a large saucepan or small stock pot until no longer pink; remove with a slotted spoon to paper towel to drain.
Add olive oil to the pan and saute the onion for 2-3 minutes, until it begins to soften. Add the garlic and cook for 1 minute more. Add the potato cubes and cook, stirring, for about 4 minutes and they begin to color a bit.
Add stock and saffron; bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10-15 minutes. Return sausage to stew and add the peas as well; season with salt and pepper if desired. Simmer just until the peas are warmed through, then serve immediately.