Sausage & Shrimp Paella

• 2 (14 ounce) cans chicken broth
• 1 teaspoon saffron thread
• 1 lb smoked chorizo sausage, cooked & sliced
• 1 medium red bell pepper, cut into thin strips
• 1 medium green bell pepper, cut into thin strips
• 1/2 cup onion, chopped
• 2 garlic cloves, finely chopped
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 1/4 cups uncooked arborio rice or 2 1/4 cups long-grain rice
• 1 cup dry white wine
• 1/2 lb medium shrimp, cooked peeled deveined (thawed if frozen and tails removed)
• 1 cup English pea
• 2 tablespoons fresh parsley, chopped

1. Heat broth to boiling in 2-quart saucepan; stir in saffron. Set aside.
2. Meanwhile, cook sausage in large paella pan or 3-inch deep 12-inch ovenproof skillet over medium heat about 5 minutes, stirring occasionally, until brown.
3. Move sausage to one side of pan. Add bell peppers and onion to pan.
4. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling.
5. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat.
6. Cover and simmer 15 minutes; remove from heat.
7. Stir in shrimp and peas.
8. Cover and simmer about 10 minutes or until rice is tender.
9. Sprinkle with parsley.

chicken broth, saffron thread, chorizo sausage, red bell pepper, green bell pepper, onion, garlic, tomatoes, arborio rice, white wine, shrimp, english pea, fresh parsley

Taken from www.food.com/recipe/sausage-shrimp-paella-198423 (may not work)