Skillet Paella

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8 chicken drumsticks

Kosher salt and freshly ground black pepper

2 tablespoons pure olive oil

1 small onion, coarsely chopped

1 red bell pepper, coarsely chopped

2 garlic cloves, minced

Large pinch of saffron threads

Large pinch of cayenne pepper

1 1/4 cups Valencia or other medium-grain rice (about 9 ounces)

4 ounces chorizo sausage, sliced crosswise 1/2 inch thick

1/2 cup drained chopped canned tomatoes

2 1/2 cups chicken stock or canned low-sodium broth

1/2 cup frozen peas

16 littleneck clams, scrubbed

1 large scallion, thinly sliced

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