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. ---------------------------------------------------------------------------
Nutrition
Ingredients
