Sprinkle chicken pieces with salt and pepper.
In a large skillet, fry chicken in olive oil until golden on all sides.
Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside.
Saute onion and garlic in the same oil that the chicken was cooked inches.
When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes.
Add the ham or bacon, paprika and wine; bring to a boil.
Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil.
Cover the pot, reduce the heat and simmer 30 minutes.
Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink.
Garnish with parsley sprigs.
Helma suggests serving this with rice and a green salad.
