Paella with chicken and seafood

Ingredients:

• 6 skinless chicken thighs
• 2 pork knuckles
• 450 gr. chorizo in Mexican style
• 3 tbsp. arborio rice
• 6 sea scallops
• 6 mussels
• 6 clams (optional)
• 4 tablespoons canola oil (portions)
• 2 cups diced onion
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped carrots
• 3 tablespoons minced garlic
• 1 cup white wine
• 2 cups (approximately) seafood broth
• 1 tbsp. saffron, brewed in 1 cup of warm water for 3 minutes.
• 1 cup chopped red bell pepper
• 2 tbsp. salt
• 2 tablespoons ground black pepper
• 1/2 cup diced green onion stems for garnish
• 1/4 cup Roma tomatoes for garnish

Preparation:

1. Heat 2 tablespoons of oil in a large saucepan over high heat. Add the chicken thighs and shanks and brown the thighs on both sides. Transfer the chicken to a plate, leaving the shanks in the pan. Add 1 cup of onion, celery, carrots, and garlic and cook for 5-7 minutes.
   
   Deglaze the pan with white wine and reduce by half. Then add the seafood broth, saffron, and 2 liters of water. Simmer for 2 hours, until the liquid is reduced by half. When the broth is ready, strain it and keep it on low heat.
2. In a large skillet and a paella pan, heat the remaining 2 tablespoons of oil, add the chorizo, red bell pepper, and the remaining 1 cup of onion. Sauté until the onion is translucent but not browned.
   
   Add rice, salt, and pepper to the pan and cook until the rice grains are coated with oil. Spread the rice in an even layer across the bottom of the pan, then add broth 1 cup at a time. Do not stir the rice. When the rice is al dente or 3/4 cooked, add the chicken thighs, scallops, mussels, and clams. Bury the seafood in the rice to cook.
   
   Add the last cup of broth, cover the pan tightly with another pan or a lid. Turn off the heat and let sit for 10-15 minutes until the seafood is cooked through.