Cook rice. Finely dice onion. Skin tomatoes, cut into quarters, remove seeds and cut into wedges. Cut carrots into cubes.
Sauté vegetables in hot oil, add broth, cover and cook at moderate heat for 10 minutes. Dice ham, halve salami slices. Mix both with the vegetables in the drained rice. Season with salt, bell pepper, paprika powder and saffron.
Mix in olives and sprinkle with thyme leaves.
