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Ingredients

• 4 tablespoons canola oil, divided
• 6 skinless chicken thighs
• 2 ham hocks
• 2 cups onion, diced, divided
• 1 cup celery, roughly chopped
• 1 cup carrots, roughly chopped
• 3 tablespoons garlic, minced
• 1 cup white wine
• Seafood stock, about 2 cups
• 1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
• 1 pound Mexican style chorizo
• 1 cup red bell peppers, diced
• 3 cups Arborio rice
• 2 tablespoons salt
• 2 tablespoons freshly ground black pepper
• 6 scallops
• 6 mussels
• 6 clams, choice
• 1/2 cup scallions, diced, for garnish
• 1/4 cup Roma tomatoes, for garnish
• Directions

Description

Food Network