8 oz. chicken breast, cubed
8 oz. chorizo or salami, cubed
8 oz. shrimp, shelled (reserve 8 in shells to garnish)
4 oz. peas
6 oz. mushrooms
1 tbsp. onion, grated
2 red bell peppers
1 c. rice
Yellow coloring or 1/4 tsp. saffron
1 lemon, quartered
Chopped parsley
2 tbsp. oil

Skin the red peppers by roasting under a broiler and returning until skin is blackened all over. Run cold water over the peppers and peel the skin away. Cut pepper into strips reserving a few strips for garnish. Heat oil in a large deep frying pan or paella pan and brown the pieces of chicken and salami. Add the onion, mushrooms and pepper and fry for a minute. Then stir in the rice, peas and shrimp. Add 1 7/8 cup water and a little yellow coloring or saffron dissolved in a little liquid. Stir and cook on a low heat until the rice is almost done, stirring from time to time. Remove from heat and leave for three minutes. Garnish with remaining pepper, chopped parsley, lemon and shrimp.