Paella, Spanish Traditional Authentic

The reason you find paella to be radically different
depending where you get it is that it's another
of these wonderful "collect everything in the
refrigerator and throw it in the pot" dishes.
Here is my recipe for a good tasting paella.

Ingredients:
1/3 cup of good Olive Oil
1 Small Onion, peeled and minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp saffron
8 oz tomato sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt to taste
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops

Directions:
Saute onion, parsley, and garlic in olive oil
until the onion begins to become transparent.
Add saffron, chicken bullion, chicken, peppers
and saute until chicken has become white.
Add tomatoe sauce, sugar, food coloring. Stir.
Add rice & water and bring to boil. Salt to taste.
Boil 5 minutes, stirring occasionally.
Add shrimp and scallops, boil an
additional 5 minutes, stirring occasionally.
Simmer 10 minutes covered, stirring occasionally.
If the rice appears to be getting
too dry during the last 10 minutes, add more water.
If the rice is too wet at the end of the 10 minutes,
uncover and evaporate unwanted liquid.