3/4 pound small to medium shrimp, cooked and peeled
1 cup frozen peas, thawed
1 (4 oz) jar pimientos, drained
2 teaspoons fresh grated lemon zest
2 tablespoons fresh parsley, chopped
1/2 cup large black olives, chopped
Slice chicken into ½ inch strips and sausage into ¼ inch slices. Heat oil in skillet or paella pan. Add chicken and sausage and cook until lightly browned (about 7 to 8 minutes); then remove to a plate and keep warm.
Add rice stirring to coat grains. Add chicken stock and saffron; bring to a boil.
Place chicken, sausage, onion and garlic on top of rice; cover and reduce heat to simmer. Cook about 25 minutes or until liquid is absorbed and rice is tender (adding additional broth if necessary).
Stir in shrimp, peas, pimientos, lemon zest, parsley and olives. Cover and cook until heated through, about 7 minutes.