1/4 c. olive oil
12 scallions, sliced thin
1 scant tsp. whole saffron
2 c. converted rice
4 c. chicken stock
1 lb. med. shrimp,. cleaned
1/4 lb. pepperoni (round)
1/2 lb. prosciutto, sliced thin
1 green pepper, julienne
1 red pepper, julienne
1/2 c. chopped parsley
3/4 tsp. fresh pepper

Heat oil, add scallions over medium heat for 5 minutes. Add saffron, cook 2 minutes.

Add rice, stir, pour in chicken stock and simmer over low heat for 20 minute with cover on until liquid is absorbed. Cool.

Boil 2 quarts water and cook shrimp, then remove from heat, cover and cool shrimp 2 minutes. Drain shrimp.

Transfer rice to large bowl, add shrimp, sausage and prosciutto, red and green peppers, parsley, salt and pepper and toss. 8 portions.