Paella with seafood, chicken and chorizo

Ingredients:

• 2 chicken thighs and 2 chicken legs
• 1 Spanish chorizo ​​sausage
• 4 peeled jumbo shrimp with head and tail
• 2 lobsters, cut in half lengthwise along the tail
• 6 well-washed small mussels
• 1 cup short-grain or medium-grain Spanish rice
• 1 can (450 g) of whole canned tomatoes, drained and mashed by hand
• 1/2 cup frozen sweet green peas (defrosted)
• 1 teaspoon dried oregano
• 2 tbsp. sweet paprika
• Salt and ground black pepper
• 1/4 cup olive oil
• 1 diced Spanish onion
• 4 crushed cloves of garlic
• 1 tsp. saffron stigma
• 3 cups of warm water
• Fresh parsley leaves for garnish
• Lemon wedges for serving

Preparation:

1. Wash and dry the chicken pieces. In a small bowl, combine oregano, paprika, and a little salt and pepper. Rub the chicken thoroughly with this mixture and marinate for 30 minutes to allow the meat to soften.
   
   Heat olive oil in a paella pan or wide, shallow skillet over medium-high heat. Place the chicken skin-side down in the pan and brown on all sides, turning with tongs. Add the chorizo ​​and continue cooking until the oil turns a bright red. Transfer the chicken and sausage to a paper towel-lined plate.
2. Return the pan to the heat and reduce the heat to medium. Make the sofrito by sautéing the garlic, onion, and tomatoes. Cook until the mixture caramelizes slightly and the flavors meld. Season with salt and pepper.
   
   Add the rice and stir until completely coated. Stir in the saffron. Add water and simmer for 10 minutes, gently swirling the pan to ensure even cooking and absorption of the liquid. Do not cover or stir, as with risotto.
3. Add the shrimp, lobster, mussels, and browned chicken and sausage. Stir the paella a couple of times to distribute the meat pieces, and simmer until the rice is al dente, about 15 minutes.
   
   Sprinkle with green peas and continue cooking for 5 minutes, until the paella looks fluffy and moist. A perfect paella with toasted rice underneath is called "socarrat." Turn off the heat and let it rest for 5 minutes, then sprinkle with parsley. Serve with lemon wedges.