In a medium saucepan cook rice according to package directions. Let sit, covered, 5 minutes. Meanwhile, in a large (10 to 12 inch) nonstick skillet over medium-high heat, brown sausage; remove and set aside. Add olive oil to skillet over medium heat. Add onion, bell pepper and garlic. Cover and cook until onions are soft, about 2 minutes. Add shrimp, saffron, tomatoes and wine and cook, stirring, until shrimp's bright pink and just cooked through, about 2 to 3 minutes. (Tip: If some shrimp cook faster than others, remove as they pink so they don't overcook.) Season to taste with salt and pepper. Add sausage and peas to rice and fluff with a fork. Divide rice amoung 4 bowls. Spoon shrimp and juices over rice and top with cilantro.