Step 1

Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss to combine and refrigerate.

Step 2

In a deep 12-inch skillet, heat the olive oil over medium heat. Add sausage and cook until it has started to brown, about 3 minutes. Remove sausage and set aside.

Step 3

Add onion and cook until softened. Add garlic, remaining paprika, and thyme; stir and cook until fragrant, about 1 minute. Add the Ro*tel® and cook about 3 minutes. Add the rice, saffron and remaining salt and pepper. Cook and stir about 2 minutes. Add the chicken broth. Increase heat to high and bring to a boil. Arrange the rice mixture in an even layer. Cover and reduce heat to simmer 12 minutes.

Step 4

Stir in peas. Add shrimp, nestling them in cooking rice. Cover the pan and continue cooking 5 minutes. Arrange sausage around the pan, cover and continue cooking 2 minutes. Remove from heat. Top with parsley and serve with lemon wedges if desired.