| 1 | lg | Chicken; about 3 lbs., cut into 6-8 serving pieces |
| | Salt |
| | Fresh ground black pepper |
| 1 | c | Cooking oil |
| 1 | | Clove garlic; peeled |
| 1/2 | lb | Pork shoulder; cut into bite-size pieces |
| 1/4 | lb | Smoked ham; cut in small chunks |
| 1 | c | Finely chopped onion |
| 1 | md | Green bell pepper; sliced into thin strips |
| 1 | tb | Finely chopped garlic |
| 2 | c | Long grain rice |
| 1 | cn | (6-oz) tomato paste |
| 1 | ts | Saffron threads; crushed, soaked in |
| 1/2 | c | Water |
| 1 | cn | Red pimento; cut in strips |
| 1/2 | c | Dry white wine |
| 4 | c | Boiling water |
| 1 | c | Fresh or frozen green peas |
| 1/2 | c | Each green & black pitted olives |
| 6 | | -(up to) |
| 8 | md | Shrimp; shelled & deveined; cut in half |
| 1 | tb | Finely chopped parsley |
