|Olive oil||1⁄4 Cup (4 tbs)|
|Scallions||12 , thinly sliced (With Green Tops)|
|Rice||2 Cup (32 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Raw shrimp||1 Pound (Shelled Deveined)|
|Hard sausage||1⁄4 Pound (Salami, Pepperoni Or Other)|
|Prosciutto||1⁄2 Pound, thinly sliced|
|Green pepper||1 , stemmed, cored and cut into thin julienne|
|Red pepper||1 , stemmed, cored and cut into thin julienne|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Ground black pepper||3⁄4 Teaspoon|
Heat oil in a heavy pot.
Add scallions and saute over medium heat, stirring, for 5 minutes or until wilted.
Add saffron and cook for 2 minutes longer.
Add the rice and stir, coating grains well with oil.
Season with 1 1/2 teaspoons salt, pour in chicken stock, and stir.
Bring to a simmer, cover, and cook over low heat for 20 minutes, or until rice is just done and all liquid has been absorbed.
Fluff with a fork and let cool somewhat.
Meanwhile, bring 2 quarts water to a boil, then add shrimp.
Immediately remove from heat, cover, and let stand for 2 minutes.
Drain shrimp and reserve.
Transfer cooked rice to a large bowl.
Add shrimp, sausage and prosciutto, red and green peppers, parsley, salt to taste and black pepper.
Arrange on a large platter