- 10
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
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.