1 chicken, about 3 1/2 lbs., cut into 8 pieces
2 tbsp. olive oil
2 tbsp. red wine vinegar
3 cloves garlic, finely minced
1 tsp. dried oregano
Salt & pepper to taste
2 bunches of scallions, cleaned with 4" of green left on
2 tbsp. extra-virgin olive oil
1 tsp. crumbled saffron threads
2 c. converted rice
4 c. defatted chicken broth
1 red & 1 green bell pepper, seeded & cut into 1/4" dice
1 c. sm. pimiento-stuffed green olives
1/4 c. chopped fresh cilantro leaves (reserve 1 tbsp. for garnish)
1/4 c. chopped fresh parsley (reserve 1 tbsp. for garnish)
1/2 lb. chorizo sausage
1 1/2 lbs. lg. shrimp, cleaned & deveined
3/4 lb. snow peas, stems removed
4 limes, cut into wedges

Clean chicken. Remove skin and fat. Place chicken in a bowl and toss with 2 tablespoons olive oil, vinegar, minced garlic, oregano, salt and pepper. Let rest at room temperature for 1 hour.

Thinly slice the scallions. Heat extra-virgin olive oil in a large saucepan. Add scallions and wilt over low heat for 2 minutes. Add saffron and cook 1 minute longer.

Add the rice to saucepan and cook, stirring for 2 minutes. Add broth and salt to taste. Bring to a simmer, cover and cook over low heat for 20 to 25 minutes, until liquid is absorbed. Remove to a large bowl and fluff with a fork. Cool to room temperature and toss in diced bell peppers, olives, cilantro and parsley. Season with salt and pepper.

Preheat oven to 375 degrees. Place chicken in a single layer in a shallow roasting pan. Cover with aluminum foil and bake about 45 minutes or until cooked through. Cool slightly and shred meat from bones. Add to rice.

With a knife, score chorizos twice on both sides and grill under broiler until well browned, turning over once. Drain on paper towels and cut into 1/2 inch rounds. Add to rice.

Cook shrimp in boiling water 1 to 2 minutes, or until just cooked through. Drain under cold water, pat dry and add to rice.

Blanch peas in boiling water, until they just turn bright green. Run under cold water, pat dry and add to rice.

Gently toss ingredients together. Place on a large serving platter and sprinkle with reserved cilantro and parsley. Garnish paella with lime wedges, then drizzle some extra-virgin olive oil over the top.

Makes 16 servings.