Start by first browning the chicken legs and the sausage. Coat the chicken legs in flour seasoned with salt and pepper and add them to a large skillet to brown on all sides.
After removing the chicken add the sausage and brown that too.
Neither the chicken or the sausage has to be cooked completely, but they should be at least ¾ done.
Set the chicken and the sausage aside until later.
In the same large skillet ( do not wash it out, just remove any extra grease) add the olive oil, onion, and rice. Allow the onion to saute while gently toasting the rice for about 5 minutes
Add in the chicken stock and the saffron and mix well, allow the liquid to start to boil, then reduce to a simmer and allow to slowly cook for 15- 20 minutes.
At this time the rice will be almost done, mix in the saffron a little more without disturbing the rice too much, and then add your seafood, chicken and sausage to the top of the rice, cover and allow to continue to simmer for 10-15 minutes or until the clams and mussels have opened and the scallops are completely cooked.
The flavors from the juices of the seafood, chicken and sausage will add so much to the dish, making it a symphony of flavors!
Gently remove the seafood, chicken and sausage from the pan and begin by serving a good portion of rice in a bowl, then add all of the other ingredients on top of the rice to make a spectacular presentation.