Star-Studded Paella

By dcarriger56

Ingredients

• For chicken
• 1/3 cup white-wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 teaspoons minced garlic
• Grated zest of 1 orange
• 1/4 teaspoon dried thyme
• Salt and pepper, to taste
• 2 chicken (2 1/2 pounds each) cut into 8 pieces each, rinced and patted
• For the shrimp
• 1/4 cup extra-virgin olive oil
• 2 teaspoons minced garlic
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried red-pepper flakes
• Salt and pepper to taste
• 1 pound cleaned and deveined large shrimp
• For the saffron rice;
• 1/4 cup olive oil
• 1 small onion, chopped
• 1 eash red and green bell pepper, diced (1/4inch)
• 2 tablespoons minced garlic
• 2 1/2 cups long-grain rice
• 5 cups chicken broth
• 1 teaspoon crumbled saffron threads
• 3/4 cup pitted green olives
• 1/2 cup diced (1/2 inch) jarred pimiento
• 8 ounces diced (1/4 inch) hard chorizo sausage
• 1/4 cup red-wine vinegar
• 1/2 cup grape tomatoes halfed
• 1/4 cup chopped flat-leaf parsley, plus
• 2 tablespoons for garnish

Details

Servings 10

Preparation

Step 1

Preheat the chicken; a day aheah, combine marinade ingredients and coat chicken well; refrigerate overnight. On the day serving, bake the chicken in a 350F. oven for 1 hour, basting occasionally.
2. Prepare the shrimp; Combine all the ingredients and marinate the shrimp for 15 minutes. Remove shrimp and pan-fry or broil for 2 minutes per side
3. Prepare the saffron rice; Place oil in large pot over low heat. Cook the onion and peppers 10 to 15 minutes, stirring; add garlic for the last 3 minutes. Add rice and cook, stirring, for 5 minutes. Add broth and saffron; bring to boil. Lower the heat and cook, coved, until the rice is tender, about 20 minutes. Fluff with fork
4. stir in remaining ingredients except garnish; season with salt and pepper. Add chicken and shrimp to the rice. then arrange decoratively on a platter. Sprinkle with 2 tablespoons parsley to garnish.