Baby Shrimp, Scallop and Chicken Paella with Artichokes

Paella is  a Spanish rice dish originating from Valencia in Spain.  The  dish is actually named after the dish it is  cooked  in,  a flat pan,  that the original preparation was  done in fields cooked  over  an open fire with a mixture of rice, saffron, vegetables and snails.  Originally considered field worker food it combined elements of  food  such as  the snails and saffron which are incredibly  expensive now.  Saffron  is  worth more in weight than gold,  if you don't have  access  to saffron or want to drop a pretty penny on  it,  don't  worry, It's  primary  function  is  that  of  a  dye. The flavor is very subtle and is defiantly overpowered by all the  other  lovely things that you will  be adding. Turmeric is a  great alternative, as  we  eat  with our  eyes , Paella  is  defiantly a feast exploding with red, green, yellow, black and always esthetically pleasing. Every one has  different versions of it, preferences of ingredients but in essence it basically tasty rice. I  have  chosen to make a basic one that can be made on the cheap and on one burner in one pan. 

For Paella

2 cloves garlic minced

1 large yellow onion chopped

3 scallions, cut diagonally

1/4 cup green beans

1/4 cup green pepper cut long

1/4 cup red pepper cut long

1/4 chopped plum tomato

black pepper

salt

turmeric

2 cups rice

2 cups water

1 can chicken stock

1 whole chicken breast

1/2 cup baby shrimp peeled

1/2 cup baby scallops cleaned

1/4 cup Spanish olives with pimentos

1 jar marinated artichoke hearts

paprika

parsley

Boil water and chicken broth and then add chicken breast.  Cook  thoroughly then pour liquid into a bowl and set aside.  Shred chicken and set aside.  In that same pan coat with olive oil and bring to medium high heat. Add garlic, onion, scallions, green beans, green pepper, red pepper, plum tomato, black pepper, salt and turmeric.  Cook  till  soft.  Add rice and pour liquid over mixture and give it a quick stir.  Add shrimp, chicken, scallops olives and artichokes,  Bring to a boil,  Cover  and  reduce  heat until all  liquid is  absorbed.  Sprinkle with chopped  parsley and paprika