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["Heat broth in a saucepan, but do not boil.", "", "Brown sausages in olive oil in a 15"" cast iron pan. Cook through. Remove sausages and set aside.", "", "Throw onion, red peppers, garlic, and thyme into the pan with more olive oil. Season with salt, pepper, paprika, coriander, and oregano. Cook until onions are transparent.", "", "Take 1 cup of warm broth and add saffron thread to it. Put rice into pan and stir, browning the rice just slightly. Put the saffron broth into the pan and add 2 more cups of broth and the wine. Turn temperature down to simmer, cover, and cook for 10 minutes.", "", "Distribute tomatoes evenly over rice, and add 1 cup of broth. Cover and cook another 10 minutes.", "", "Cut sausages into bite-size pieces. Push sausage pieces down into rice. (Don't stir! The idea here is to get a layer of toasted rice called ""socarrat"" at the bottom of the pan.) Add 1 cup of broth if needed. Evenly distribute frozen peas on top of rice, but do not push into rice. Cover and cook another 5 minutes.", "", "Push shrimp down into rice, don't stir!. (This dish is typically made with shrimp still in the shell, but I prefer to deal with the shells beforehand.) Put mussels on top of rice. Cover and cook another 5-10 minutes until shrimp are opaque and broth has cooked away. After broth is gone cook for 1 more minute to toast the rice a little, then cut the heat and serve immediately with parsley and lemon wedges."]
