4 boneless skinless chicken breasts, about 2 pounds total
Finely ground sea salt, preferably gray salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
6 ounces spicy dried Italian sausage, cut crosswise into 1/8-inch slices (quartered if large)
1 pound large shrimp, peeled and de-veined
3 1/2 teaspoons Spanish paprika, divided
2 tablespoons whole fresh oregano leaves
1 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
3 cups arborio rice
6 cups chicken stock
1 small can (12 ounces) peeled crushed tomatoes (or 1 pound fresh tomatoes, peeled, seeded or quartered)
1 teaspoon saffron
Pepperoncini, for serving
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