10 strands saffron, crushed, or 1/8 teaspoon ground saffron
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/2 cup sweet red pepper strips
1/2 cup green pepper strips
1/2 cup frozen peas
Optional: Minced fresh parsley and lemon wedges
In a large saucepan or skillet over medium-high heat, cook chicken and sausage in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary.
Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes.
Stir in shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges if desired.