Paella Rice Salad

Directions

1. 1
   Marinate chicken in 1/2 cup vineagrette for at least 4 hours or overnight.
2. 2
   Broil or grill for about 3 minutes per side.
3. 3
   When cool, cut the chicken into strips that are about 2 inches long and 1/2 inch wide.
4. 4
   Set aside.
5. 5
   Put 1/4 cup water and saffron into a small saucepan and bring to a simmer over a high heat.
6. 6
   Remove the pan from the heat and set aside to steep.
7. 7
   Wash the rice, drain it and place in a medium saucepan.
8. 8
   Cover with 3 cups water and the saffron infusion and bring to boil over a high heat.
9. 9
   Add salt to taste, lower heat, and cover the pan.
10. 10
    Cook over a low heat for 12 - 15 minutes, until all the water has absorbed.
11. 11
    When the rice is cooked and still warm, toss it in a large bowl with most of the remaining vinaigrette.
12. 12
    Add the capsicum, onion and tomatoes and toss well.
13. 13
    Season to taste with salt and pepper.
14. 14
    In a large skillet over medium high heat, poach the shrimp in wine or water to cover until they turn pink, about 3 minutes.
15. 15
    Or brush with vinaigrette and grill.
16. 16
    Toss the chicken and shrimp with the remaining vinaigrette.
17. 17
    Distribute the rice salad among 6 plates or place on a large platter.
18. 18
    Top with chicken and shrimp and garnish with olives if desired.
19. 19
    Serve warm or at room temperature.