Combine the olives and wine in a small sauce pan. Over high heat, bring to a boil and then reduce heat to low (2 out of 10) and simmer for 5 minutes. Drain the olives and set aside.
In a medium size sauce pan over low heat (2 out of 10) heat up chicken broth. Crumble in saffron threads.
Preheat the oven to 205ºC (400ºF).
Heat olive oil in a large oven proofed pan over medium heat (5 out of 10). Add chorizo and toast it for 3-5 minutes stirring frequently.
Add onion, pepper, ham and cook until peppers slightly soften about 5 minutes. Stir occasionally.
Add garlic and parsley and cook for another minute.
Stir in olives and rice, making sure the rice is fully coated. Cook for about 3-5 minutes stirring occasionally. By now rice should be toasted, absorbed all the moisture, and start sticking to the bottom.
Pour in the chicken broth and stir gently one last time. Let it cook about 7-10 minutes or until rice starts to be visible on the surface, DO NOT STIR!
Scatter the snow peas on top and place the paella in the oven, cook for 10 minutes.
Remove from the oven and over high heat, cook on the stove for 2-3 minutes. Watch it carefully not to burn! Using a spoon, lift the rice carefully and check the bottom.
Take off the heat and cover with aluminum foil. Let it rest for 5-10 minutes.