Sausage & Shrimp Paella - cooking recipe

Ingredients

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

Preparation

Heat broth to boiling in 2-quart saucepan; stir in saffron. Set aside.
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.
Move sausage to one side of pan. Add bell peppers and onion to pan.
Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling.
Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat.
Cover and simmer 15 minutes; remove from heat.
Stir in shrimp and peas.
Cover and simmer about 10 minutes or until rice is tender.
Sprinkle with parsley.