Seafood Paella

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