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1.
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Roast peppers.
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If using a gas stove, turn flame to high and place peppers directly over fire, otherwise use ovens broiler.
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4
Using tongs, rotating the peppers occasionally, until peppers blister and blacken all over.
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Transfer roasted peppers to a paper bag; seal and allow to steam inside the bag.
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2.
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While peppers cool, saute onions and garlic in oil in a large heavy-bottomed pot until translucent, stirring frequently.
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Remove and set aside; add chicken and saute until cooked through, cooking in batches if necessary.
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3.
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Add rice and saffron strands; stir until rice is thoroughly coated with olive oil and the saffron has colored everything a golden yellow.
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Return onions and garlic to the pot; add the chopped tomatoes and about half of the juice.
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Mix with rice, chicken and saffron; add two and one-quarter cups boiled hot water, a pinch of salt and some freshly ground black pepper.
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Place pot over medium-high flame, reducing heat to medium once water boils.
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In the meantime, remove the roasted red peppers from the bag and use a knife to scrape skin off peppers.
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Cut off the stem, slice pepper open lengthwise and use knife to scrape out seeds.
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Julienne peppers and set aside.
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4.
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Slice pepperoni about one-eighth to one-fourth of an inch thick.
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Arrange on a paper towel covered plate; cover with another paper towel and microwave for about two and a half to three minutes, or until pepperoni is just crunchy.
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Discard paper towels and set pepperoni aside.
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21
Clean shrimp and remove crab legs from shells; set aside.
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Separate squid tentacles from bodies; set tentacles aside and chop bodies into even thirds, then set aside with tentacles.
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5.
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Once the majority of the water has been absorbed, add peas, pepperoni, roasted peppers and tomatoes.
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Mix in seafood, salt and pepper to taste, and mix until completely combined.
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Let cook until the rice has absorbed all liquid, and the seafood is cooked through.
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Serve warm.
