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