Step 1

Heat 2 tablespoons of olive oil in a 4 quart or larger pan over medium heat for a few minutes until hot.

Step 2

Add shrimp to the pan, sauteing until cooked through, about 5 minutes, turning them occasionally. Transfer the shrimp to a plate.

Step 3

Add sausage rounds to the pan, sauteing until slightly brown, about 5 minutes, stirring occasionally. Transfer to the same plate holding the shrimp.

Step 4

Add chopped tomatoes, onions, and garlic to the pan. Pour 1/4 cup olive oil on top. Cook until the vegetables are soft, about 10 minutes, stirring occasionally.

Step 5

Sprinkle paprika and salt over the pan, and then add in 1/2 cup water. Increase heat to medium-high and cook for 5 minutes to thicken the mixture, stirring frequently.

Step 6

Add rice, saffron, and 4 cups of water to the pan. Cook for 5 minutes, stirring frequently. If your pan can't hold that much liquid, add the water in increments as the liquid evaporates.

Step 7

Reduce to low heat. Let simmer until the rice is fully cooked and the liquid has been absorbed, about 20 minutes, stirring occasionally.

Step 8

Stir in peas, sausage, and shrimp, and heat for a few minutes until warmed through. Add additional salt to taste if needed.

Step 9

Serve and garnish with chopped parsley.