1) Start by preparing the vegetables broth and, when hot, pour a spoon of it (a ladle spoon) into a glass, and let the saffron threads soak in it for about an hour. Clean the vegetables and cut them into pieces (not too big, not too small). Remember to get rid of the seeds in the cherry tomatoes.
2) Cook the zucchini and eggplants in a hot pan. Clean the fish and dry it with paper towels. Shell the shrimp and remove the black strand. Cut the chicken breast into small cubes.
3) In the paellera (i.e your biggest regular non-stick pan will be fine) pour two spoons of olive oil with a garlic clove and let the red peppers brown there. Put the chicken in the pan, and sauté it with the red peppers for about 3 minutes.
4) Add the squid rings and cook them for about 3 minutes. Then add the tomatoes, cut into cubes, zucchini, peas and eggplants. Add a bit of salt and let it all cook with a lid for 15 minutes.
5) Add the rice and pour with the vegetables broth mixed with saffron. Stir gently (the less you stir, the better it is) with a large spoon. Let it cook for another 10 minutes, without stirring.
6) 2 minutes before the cooking time, add the shrimp. Taste it and add some salt to taste; make some small holes on a baking paper, so that the steam in excess can leave, and cover the pan with it.
7) Put the paellera in the oven at 180°and cook for another 10 minutes. If you were using a pan with plastic handles, pour your paella in a big baking tray. After you take it off the oven, let the paella rest for 5 minutes.
8) After this time, cut the Country Salami in slices – not too thin. Cut each slice in 4, and place it here and there on the paella. The heat of the pan will help the Country Salami to irresistibly unleash its aroma. Sprinkle a bit of chopped cilantro and serve.