Bring a large pot of salted water to a boil. Add pasta and saffron. Cook according to package directions for al dente; drain.

In a large skillet with a tight-fitting lid, heat oil over medium high heat. Cook shrimp until just opaque; remove from pan. Brown sausage slices; remove from pan.

Add onion and garlic. Cook, stirring frequently, 3-5 minutes until fragrant and tender. Add white wine, scrape up any browned bits from the bottom of the pan. Stir in tomatoes, salt, paprika and pepper; bring to a simmer.

Add pasta and reserved shrimp and sausage; stir to combine. Adjust seasoning to taste.

Top with peas and mussels. Cover and cook 4-6 minutes or until mussels open; discard any mussels that don’t open.

Refrigerate leftovers.