3 tablespoons extra virgin olive oil
3 cloves garlic, chopped
1 small onion, chopped
2 cups medium grain rice
4 cups low sodium chicken broth
1 teaspoon saffron threads
1/4 teaspoon turmeric
1/2 teaspoon dried thyme
1 cup frozen green peas
seasoned salt and black pepper, to taste
1 pound cooked shrimp, peeled and deveined
1 pound Spanish chorizo, thinly sliced
1 cup cooked, cubed chicken, cubed

Vinaigrette Dressing:
2/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
juice from 1/2 fresh lemon
1 clove garlic, minced or pressed
1/4 cup fresh parsley, chopped
salt and pepper, to taste

3 tablespoons extra virgin olive oil 3 cloves garlic, chopped 1 small onion, chopped 2 cup s medium grain rice 4 cup s low sodium chicken broth 1 teaspoon saffron threads 1/4 teaspoon turmeric 1/2 teaspoon dried thyme 1 cup frozen green peas 1 pound cooked shrimp, peeled and deveined 1 pound Spanish chorizo, thinly sliced 1 cup cooked, cubed chicken, cubed 2/3 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 clove garlic, minced or pressed 1/4 cup fresh parsley, chopped

Heat 3 tablespoons of oil in a covered large non-stick dutch oven with cover. Add garlic and onion and cook until onion is soft, 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 20 to 25 minutes. Place rice in a large bowl and cool to room temperature, fluffing periodically. Stir in frozen peas while rice is still warm (but not hot).

For vinaigrette, combine oil, vinegar, lemon juice, garlic, parsley, salt and pepper in small bowl and set aside.

Add shrimp, chorizo, and chicken to the rice. Stir to combine, then add vinaigrette. Toss gently, taste and adjust seasonings if necessary. Cover and refrigerate until serving.

This can be made a day ahead. Mix together salad, cover and refrigerate. Do not add vinaigrette until a few hours before serving. Serve at room temperature.