Place shrimp in a small bowl, sprinkle with ¼ tsp. sweet paprika, ¼ tsp. smoked paprika and ¼ tsp. onion powder, toss to coat.
Heat olive oil in a 12-inch stainless steel skillet (with a lid) over medium-high heat, cook shrimp until seared, about 3 minutes per side (don't over cook). Remove from pan, set aside.
Add chicken sausage, cook until browned, remove from pan, set aside.
Add the onion and bell peppers, cook, stirring frequently, until onions and peppers have softened, about 6 to 8 minutes.
Add garlic, tomatoes and tomato paste, stir until combined.
Add saffron, remaining ¼ tsp. smoked paprika, salt, pepper, chicken broth and peas, and bring to a simmer. Add quinoa, stir and evenly distribute quinoa. Add the lid to the pan at a vent, adjust heat to maintain a simmer. Cook without stirring for 15 to 17 minutes, or until the quinoa is cooked through.
Place the shrimp and sausage on top, replace lid and cook for 1 minute or until shrimp and sausage is warmed.
Sprinkle with parsley just prior to serving.
Recipe by Cooking Contest Central at https://cookingcontestcentral.com/ccc-sweeps-the-today-show/