1 chicken breast, cut into chunks
4 oz shrimp peeled  & de-veined
Salt and fresh ground pepper
Pinch of oregano
1 chorizo (Spanish sausage) or 2 small salami cut into cubes
4        oz clams, scrub and wash
4        oz mussels, scrub and wash
1/2     cup water
1/3     cup white wine
1        shallot, minced
3        artichoke hearts, cooked and sliced
1/2     cup cooked peas
1/2     cup chopped green onions
2        tbsp. pimiento, chopped and julienned
tbsp. parsley, chopped

Saffron Rice: 1 1/2 cup water 1 1/4 cup chicken stock
1 cup rice 1/2      teaspoon saffron, crumbled

Garnish: 
    Lettuce or spinach leaves,  Tomato remove skins :30 /water boil
       lemon slices

1. Prepare the Garlic Dressing. Reserve.

2. To cook saffron rice: in a saucepan, bring water and chicken stock to a boil. Stir in rice and
  saffron. Reduce heat to a simmer, cover and cook for 20 minutes. Remove from heat, uncover
and allow to cool for 5 minutes. Stir and transfer to a bowl. Refrigerate until needed.

   3.       Season chicken and shrimp with salt, pepper and oregano. Saute separately until golden. Add  chorizo to chicken when almost done. Cook Chicken  and chorizo

4. In a saucepan, combine mussels and clams. Add water, white wine and shallots. Over high
heat, cook until shells open, about 4 to 5 minutes. Drain. Reserve liquid for other use.

   5.     To prepare salad: in a bowl, place saffron rice, sauteed chicken and shrimp, steamed mussels  and clams. Add artichoke hearts, peas, green onions, pimento and parsley. Toss well.

6.      Pour Garlic Dressing over salad and Toss. Serve either warm or cold.

GARLIC DRESSING
  1/2   cup olive oil
  1/2   cup real wine vinegar
  1      garlic clove, minced
  1      teaspoon of sugar

Mince Garlic and combine all ingredients and mix well.