Spanish Shrimp and Rice Salad

1/4 cup olive oil
12 scallions, green tops included, thinly sliced
1 scant teaspoon saffron
2 cups raw rice
1 1/2 teaspoons salt
4 cups chicken broth
1 LB medium shrimp, peeled and deveined
1/4 LB salami or pepperoni, cut into julienne
1/2 LB prosciutto thinly sliced
1 green pepper, cut into julienne
1 red pepper, cut into julienne
1/2 cup chopped parsley
Salt
3/4 teaspoon freshly ground pepper

Heat oil in a heavy pot. Add scallions and sauté over medium heat for 5 minutes or until wilted. Add saffron and cook 2 minutes longer. Add the rice and stir, coating grains well with the oil. Season with salt and pour in the chicken stock and stir. Bring to a simmer, cover and cook over low heat for 20 minutes or until the rice is done and the liquid has been absorbed. Let cool.

Meanwhile bring 2 quarts of water to a boil and add the shrimp. Immediately remove from the heat and cover and let stand for 2 minutes. Drain shrimp and reserve them. Transfer the rice to a large bowl, and add the shrimp, sausage, prosciutto, red and green peppers, parsley, salt to taste and pepper. Toss thoroughly and serve at room temperature. You can add mayonnaise or ali-oli while mixing. Refrigerate in a covered bowl before serving. It is delicious!