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6 scallops
6 mussels
6 clams, choice
1/2 cup scallions, diced, for garnish
1/4 cup Roma tomatoes, for garnish
Directions
In a large stock pot over high heat add 2 tablespoons oil. Add the
chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the
ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7
minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2
quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished
simmering, strain and hold stock on low heat.
In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and
the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt
and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice
around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice.
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