Instructions: If using saffron, make an infusion with the saffron threads in the chicken stock. Heat the frying pan and add the oil. Quickly saute the chicken till golden on all sides, remove to a platter. Add the onions, garlic, tomato, and saute until tender. Add the tumeric, and paprika, cook slightly. Add rice and saute briefly to coat well. Pour on the broth, s & p to taste. Add the chicken, peas, shrimp, and stir to mix well. Sprinkle parsley on top.

Place sliced pepperoni in a decorative design on top. Cook over medium heat, uncovered, for 15-20 minutes, until rice is done and liquid absorbed. You can move the pan on the burner, but do not stir.

The paella pan is usually quite large, at least 12 inches in diameter.

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