Chicken And Seafood Paella

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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


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