| 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 |
