To make Betty Crocker’s sausage and shrimp paella, add 3 1/2 cups or one 32-ounce carton of chicken broth to a saucepan. Bring the broth to a boil, add 1 teaspoon of saffron, and remove the broth from the heat.
Slice 1 pound of cooked, smoked chorizo sausage, and add it to a paella pan or skillet. Set the stovetop to medium-high heat, and cook the sausage until it browns, approximately five minutes. Cut 1 medium green bell pepper and 1 medium red bell pepper into thin strips, and chop 1 medium onion. Add the onions and peppers to the pan, and cook them until they are slightly tender but still crisp, approximately five minutes.
Finely chop 2 cloves of garlic, and add it to the pan with one 14.5-ounce can of diced tomatoes with herbs, including the sauce. Bring the sauce to a boil, and add 2 1/4 cups of uncooked Arborio or other long-grain rice. Stir in 1 cup of dry white wine and the broth with saffron. Bring the ingredients to a boil again, and reduce the heat so it just simmers.
Cover the dish, and allow it to cook for another 15 minutes. Prepare 1/2 pound of fresh or thawed shrimp by peeling and deveining them, and add them to the dish with 1 cup of frozen peas. Cover the pan or skillet, and cook the paella until the peas are soft, about 10 minutes. Garnish the paella with 2 tablespoons of chopped fresh parsley to serve.