Bring the chicken broth and saffron to a bare simmer; keep warm over low heat.

Preheat the oven to 400˚F for gas, 450˚F for electric.

Sprinkle the pork with salt and toss to coat. Cover the bottom of a 13" paella pan or cast iron skillet with a thin layer of olive oil. Sauté the pork over high heat, stirring frequently, for 2 minutes and remove to a warm bowl. Add the onion and red bell pepper to the pan and cook over medium high heat until the vegetables start to soften. Add the garlic and cook until fragrant. Add the cumin, smoked paprika, and cayenne pepper and stir to combine. 

Stir in the rice and coat well with the pan mixture. Add all the chicken broth to the pan and bring to a boil. Stir in the edamame or lima beans and pork, reduce the heat to medium low and continue to cook, stirring occasionally, until the rice mixture is no longer soupy but still has enough liquid to continue to cook. Stir in the spinach and parsley, arrange the shrimp over the top of the rice, and place in the oven. Bake until rice is just al dente, 15 - 20 minutes. Remove from the oven, cover the pan, and let rest for ten minutes. Serve.

Note: add asparagus spears, artichoke hearts, substitute swiss chard, watercress, or mustard greens for the spinach.

Great Paella pan: Lodge Manufacturing makes a great paella pan. Find paella pan here