blushing seafood chowder

Name: blushing seafood chowder
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 2 1/2 ounces Spanish chorizo, skin removed & finely chopped; 1 medium sweet onion, chopped (about 5 ounces); 1 large Russet potato, scrubbed & cut into 1/2 dice (about 11 ounces); 1 bay leaf; 2 sprigs fresh thyme; 1 teaspoon smoked paprika; 5 cups seafood stock; 1 teaspoon salt (or to taste); 1/2 teaspoon freshly ground black pepper (or to taste); 1/2 cup roasted red peppers, chopped; 8 ounces haddock, cut into bite-sized pieces (or any white flaky fish); 8 ounces small or medium shrimp, peeled & deveined; 8 ounces sea scallops (halved or quartered, if large); 1 cup light cream (for a richer broth, use heavy cream); 2 tablespoons chopped fresh chives, for garnish