MMMMM----- Recipe via Meal-Master (tm) v8.03
  
       Title: Paella Salad
  Categories: Main dish, Salads
       Yield: 10 Servings
  
       3 T  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 t  Powdered saffron or
       1 t  Saffron threads, crumbled
     1/2 t  Turmeric
     1/2 t  Dried thyme
     2/3 c  Best-quality olive oil
       2 T  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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