Place the red pepper on a sheet of aluminum foil and roast for about 20 minutes, turning until blackened.

Remove and place in a brown paper bag.

When cool, peel and seed the pepper. Cut into 1/2 inch dice.

Place the pepper in a large mixing bowl and add the white beans and peas.

Toss well and chill.

Place 5 cups water in a large sauce pan over high heat.

Add the saffron and 1/4 teaspoon salt.

When the water boils, add the brown rice and reduce the heat until the rice is simmering.

Cook for about 45 minutes until the water is almost evaporated. Cover and let stand 10 minutes.

Add the cooked rice to the mixing bowl with the peppers, peas, and beans, and return the bowl to the refrigerator.

While the rice is cooking, place 1 teaspoon olive oil in a large skillet over medium high heat.

When the oil is hot, add the paprika and cook for about 30 seconds.

Add the onion and cook, tossing frequently, until it is slightly wilted.

Add the onion to the mixing bowl with the rice, peppers, peas, and beans, and return the bowl to the refrigerator.

While the rice is cooking, place one cup of water in a small sauce pan fitted with a steamer basket.

Place the pan over high heat, and when the water boils, add the shrimp and steam for about 5 minutes.

Remove the pan from the heat when the shrimp are just done and let the shrimp cool. Cut then lengthwise and then into 1/2 inch pieces and add to the bowl with the other ingredients.

Toss well.

Whisk together the extra virgin olive oil, lemon juice, 1/4 teaspoon salt, and pepper.

Add to the bowl with the salad and toss well.

Chill well before serving.