½ kg sausage, sliced

250 gr cooked peeled deveined medium prawns, tail shells removed

1 medium red bell pepper, cut into thin strips

1 medium green bell pepper, cut into thin strips

1 medium onion, chopped

1 cup frozen peas

2 cloves garlic, finely chopped

1 tsp saffron threads

3 ½ cups chicken broth

1 can diced tomatoes, undrained

2 ¼ cups uncooked long-grain rice

1 cup dry white wine 

2 tbsp chopped fresh parsley

 

 

In a deep saucepan, heat broth to boiling. Stir in saffron; set aside.

 

Meanwhile, in a large paella pan or in a large 8 cm deep ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add the bell peppers and the onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in the garlic and the tomatoes and heat to boiling. Stir in the rice, wine and heated broth mixture and heat to boiling. Reduce heat, cover and let it simmer for 15 minutes. Remove from heat.

 

Stir in the shrimp and peas. Cover and simmer for about 10 minutes or until the rice is tender. Sprinkle with parsley and serve.