1/2 lb. fresh shrimp, peeled and deveined
1/8 tsp. saffron
2 c. chicken broth, warmed
1/4 c. olive oil
4 cloves garlic, crushed
1 lg. onion, peeled and chopped
1 1/2 lbs. chicken, cut into pieces
1 red bell pepper, seeded and thinly sliced or 1/4 tsp. ground red pepper
1 c. uncooked rice
3/4 c. frozen peas
1 lb. scallops
4 tomatoes, peeled, seeded, and cut into wedges
1 tbsp. finely chopped parsley
Salt and pepper

Other seafood or shell fish may be added or substituted. Clams or mussels in the shell (cleaned) are good. Squid makes it more authentic.

Heat the olive oil in a paella pan or a large, heavy frying pan. Add the garlic and onion to the pan; toss briefly, then add the chicken pieces. Cook over low heat until the onion is transparent and chicken is not longer pink.

Add the pepper strips and the rice, stirring to coat with oil. Cook for 1 minute; add the chicken broth and saffron to the pan. Stir the mixture well; cover and cook gently for 15 minutes.

Add the peas; cook for 5 minutes, then add the scallops. Continue to cook gently until scallops are done (if using shell fish in the shell, cook until all have opened - discard any that don't open). Add the tomatoes. Stir in the parsley and shrimp and continue cooking until the shrimp turn pink.