In 2-quart saucepan place rice, chicken broth, paprika, and saffron.  Bring to a boil; turn heat to low and cook covered for 15 minutes. Remove from heat and let sit 5 minutes. Fluff; keep warm. 

In 10-in non-stick skillet place 2 tablespoons olive oil. Add all remaining ingredients except chicken, shrimp, and Italian parsley.  Cook, stirring frequently, until vegetables are heated through (6 to 8 minutes).  

On large serving platter place reserved rice, chicken, shrimp, vegetable mixture, and Italian parsley. Stir gently to combine.  Serve.  Refrigerate leftovers.