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1
Preheat the oven to 350 degrees.
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2
Saute the chicken and prosciutto in oil in a casserole over medium heat for 5 minutes, until lightly brown.
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3
Add the chorizo and saute 3 minutes more.
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4
Add the onions and garlic, cover and cook until the onions are soft.
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5
Stir in the rice, jalapeno and red peppers and cook for 3 minutes.
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6
Add the broth and tomato and bring to a boil.
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7
Stir in the saffron.
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8
Cover and bake for 15 minutes, until the rice is al dente.
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9
Stir in the peas and seafood and bake, uncovered, for 3 minutes, until the mussels and clams open.
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10
Remove the casserole from the oven and set aside for 5 minutes.
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11
Remove the garlic, shellfish shells and chicken bones.
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12
Dice the mussels, clams and chicken and stir into the paella.
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13
For the tomato shells, oil a shallow baking dish just large enough to hold the tomatoes.
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14
Cut 1/2 inch off the stem ends of the tomatoes and reserve.
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15
Scoop out and discard the insides of the tomatoes.
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16
Season with salt and pepper, fill with paella and cover each with a tomato ''lid.''
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17
Place the tomatoes in the oiled dish, sprinkle with 2/3 of the garlic, the thyme and the rosemary and drizzle with 4 tablespoons of oil.
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18
Bake for 15 minutes or until the tomatoes soften, basting with the pan oil every 5 minutes.
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19
Keep warm.
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20
In a small skillet, heat the remaining oil over high heat and add the cockles and remaining garlic.
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21
Cover and cook 2 minutes, until the cockles open.
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22
Add the currant tomatoes, vinegars, salt and pepper.
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23
Place each stuffed tomato in the center of a plate and surround with the cockle mixture.
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24
Serve.
