Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Best-quality olive oil
3 lg Cloves garlic, chopped
1 sm Onion, finely chopped
2 c Long-grain rice
4 1/2 c Chicken broth
1/4 ts Powdered saffron or
1 ts Saffron threads, crumbled
1/2 ts Turmeric
1/2 ts Dried thyme
2/3 c Best-quality olive oil
2 tb Red wine venegar
1 lg Garlic clove, minced
1/4 c Finely chopped fresh
Parsley
Salt
Lots of freshly ground
Black pepper
1 Whole cooked chicken breast
Skinned, boned and cut into
Bite size pieces
12 md Cooked shrimp, shelled and
Deveined
1/2 lb Cooked chorizo, sliced
1 lg Red bell pepper, seeded and
Chopped
1 lg Ripe tomato, seeded and
Chopped
14 oz Can artichoke hearts,
Drained and sliced
1 c Fresh or frozen peas
6 Whole scallions, finely
Chopped
1/4 c Chopped fresh parsley
14 Kalamata olives, pitted and
Halved

Heat 3 T oil in heavy, 4 1/2 quart saucepan. Add garlic and onion
and cook until tender, about 2 minutes. Add rice and stir to coat
with oil. Add broth, saffron, turmeric and thyme; cover and bring to
boil. Reduce heat and simmer until water is absorbed, about 25
minutes.

Transfer rice to large bowl and cool to room temperature.

Combine oil, vinegar, lemon juice, garlic, parsley, salt and pepper in
small bowl.

Add chicken, shrimp, chorizo, red pepper, tomato, artichoke hearts,
peas, scallions, parsley and olives to rice. Stir to combine, then
add enough vinaigrette to lightly coat ingredients. Stir gently,
taste and adjust seasonings if necessary. Refrigerate until serving.

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