Cook the rice according to the package directions.
Meanwhile, in a large saucepan, combine the salmon, shrimp, sausage, tomatoes, beans, bell pepper, oregano, and saffron, set over medium-high heat, and bring to a simmer. Let simmer until the shrimp are bright pink and cooked through, about 5 minutes. Stir in the cooked rice and cook for 2 minutes to heat through. Remove from the heat, stir in parsley, season to taste with salt and pepper, and serve.