|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Frying chicken||1 , cut into serving pieces|
|Chorizo sausage||8 Ounce (Spicy, Spanish-Style Sausage)|
|Tomatoes||3 , chopped|
|Onion||1 , chopped|
|Red bell pepper||1 , seeded and chopped|
|Black pepper||To Taste|
|Artichoke||1 , cut into eighths, with tough outer edges removed (Fresh)|
|Chicken broth||3 Cup (48 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Rice||2 Cup (32 tbs), uncooked|
|Saffron threads||1 1⁄2 Teaspoon, soaked in warm water|
|Raw shrimp||1 Pound, peeled|
|Green peas||1 Cup (16 tbs) (Fresh Or Frozen)|
|Spanish olives||12 Large|
|Chopped pimento||2 Tablespoon|
|Lemon wedges||2 (Fresh)|
Heat oil in a large, heavy iron skillet or paella pan.
Add garlic and cook a few minutes; remove and reserve garlic.
In the same skillet, brown chicken and chorizo; drain fat.
Add tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke pieces to chicken and chorizo.
Cook 10 minutes.
Add chicken broth and tomato sauce.
Bring to a boil.
Add rice and saffron.
Reduce heat and simmer, uncovered, 15 to 20 minutes.
Add shrimp, peas, olives, scallops, pimentos and reserved garlic.
Cook 2 to 3 minutes, or until shrimp is cooked.
Garnish with parsley and lemon wedges.