4 tbsp. extra-virgin olive oil
1/4 lb. smoked ham
3 1/2 lb. cooked chicken, cut into bite-sized pieces
3 cloves garlic
1 tbsp. red wine vinegar
1 tsp. dried oregano
2 bunches scallions
1 tsp. saffron
1 tsp. salt
1/2 tsp. white pepper
3 c. converted rice
4 c. chicken broth
1 1/2 c. reserved shrimp broth
1 red & 1 green bell pepper
1 c. sm. pimento-stuffed olive
1/4 c. fresh cilantro or parsley
3/4 lb. snow peas, stem removed
1 1/2 lb. lg. shrimp
4 limes, cut into wedges

Place cooked chicken in a large bowl and toss with 2 tablespoons olive oil, vinegar, finely mined garlic, oregano, salt and white pepper. Let rest at room temperature for 1 hour. Cook clean and devein shrimp, boiling them in 2 cups of water for 1-2 minutes (reserve 1 1/2 cups shrimp broth).

In a large saucepan heat 2 tablespoons olive oil, saute diced smoked ham. Add scallions 1 minute longer. Add rice to saucepan and cook, stirring for 2 minutes. Adding both broths 5 1/2 cups. Bring to a simmer, cover and cook over low heat for 20-25 minutes until liquids is absorbed. After cooking time toss in diced peppers, olive and parsley. Season with salt. Blanch peas in boiling water, until bright green. Pat dry add to rice. Garnish paella with lime wedges. Then drizzle 2 tablespoons of olive oil over teaspoons. Add cooked shrimps.