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1
In a large stock pot over high heat add 2 tablespoons oil.
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2
Add the chicken thighs and ham hocks and brown thighs on both sides.
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3
Remove chicken to a plate, leaving the ham hocks in the pot.
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4
Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes.
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5
Deglaze with white wine and reduce by half.
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6
Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half.
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7
When stock is finished simmering, strain and hold stock on low heat.
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8
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.
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9
Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan.
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10
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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11
When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams.
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12
Bury the seafood items in the rice so they will cook.
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13
Add final cup of broth and cover entire pan tightly with another pan or lid.
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14
Let sit off heat for 10 to 15 minutes or until seafood is cooked.
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15
Garnish with scallions and Roma tomatoes
