2 (2 lb.) chickens, cut in pieces
1/2 c. olive oil
1 lb. ham steak, cut into 1 inch cubes
2 c. onions, chopped
2 cloves crushed garlic
1/2 tsp. pepper
1 tsp. dried oregano
1 tsp. salt
2 c. uncooked white rice (not instant)
1 packet GOYA Sazon seasoning
1/2 lb. each Italian hot & sweet sausage
2 med. tomatoes, peeled & chopped
2 bay leaves
3 (10 1/2 oz.) cans chicken broth
1 1/2 lbs. lg. shrimp, shelled
1 (10 oz.) packet frozen peas
Sliced & drained red pimentos
2 lemons (each cut into 8 wedges)

Heat the olive oil in a large skillet, brown chicken a few pieces at a time; remove as it browns. Add ham steak cubes to skillet, brown on all sides; remove. To drippings in skillet, add onion, garlic, pepper and oregano. Saute until onion is golden (about 5 minutes). Add salt, rice and Sazon, continue to cook for 10 minutes, continually stir. In another skillet, cook and brown sausage, drain and discard fat. In a large roasting pan, place chicken, sausage (cut into pieces) and ham. Heat oven to 375 degrees. Add tomatoes, bay leaves and chicken broth to rice mixture, bring to boiling. Add shrimp and spoon evenly over chicken and meats in pan. Bake tightly covered for 1 hour. If mixture appears dry, add 1/2 cup water. Break up and sprinkle peas over top without stirring. Cover and bake 20 minutes longer. To serve: Turn Paella into heated serving platter and garnish with pimentos and lemon. Serves approximately 10.