Heat the oil in a wok or large saucepan over medium-high heat. Add the sausage and brown on both sides, about 5 minutes total.
Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes. Spoon off and discard all but 1 tablespoon of the fat.
Add the wine and cook for 2 minutes.
Add the broth, saffron, and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Stir the shrimp and peas into the rice, cover, and cook for 5 minutes. Remove from heat. Season with ½ teaspoon salt and ½ teaspoon pepper.
Spoon onto plates and add the cilantro (if desired).