Easy Paella Valenciana

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 cup converted rice
4 cup chicken broth
1 1/2 cup reserved shrimp broth
1 red & 1 green bell pepper
1 cup sm. pimento-stuffed olive
1/4 cup 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.



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