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1
Rinse the chicken pieces and pat them dry.
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2
Mix the oregano and paprika with some salt and pepper in a small bowl.
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3
Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
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4
Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat.
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5
Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs.
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6
Add the chorizo and continue to cook until the oil is a vibrant red color.
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7
Remove the chicken and sausage to a platter lined with paper towels.
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8
Return the pan to the stove and lower the heat to medium.
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9
Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper.
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10
Fold in the rice, stirring to coat the grains.
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11
Stir the saffron into the rice.
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12
Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.
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13
Do not cover or constantly stir like risotto.
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14
Add the shrimp, lobster, clams, the reserved chicken, and the chorizo.
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15
Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes.
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16
Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist.
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17
The ideal paella has a toasted rice bottom called socarrat.
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18
Allow to rest, off the heat for 5 minutes, and garnish with parsley.
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19
Serve with lemon wedges.
