Paella with Seafood, Chicken, and Chorizo

INGREDIENTS

• Kosher salt and freshly ground pepper
• 2 chicken thighs
• 3 cups water, warm
• 1 teaspoon saffron threads
• 4 jumbo shrimp, peeled with heads and tails on
• 2 tablespoons sweet paprika
• 2 lobster tails, split
• 1 Spanish onion, diced
• 1 teaspoon dried oregano
• Fresh flat-leaf parsley leaves, for garnish
• Lemon wedges, for serving
• 1 Spanish chorizo sausage
• 2 chicken legs
• 1 cup Spanish rice, short to medium grain
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, crushed
• 1/2 cup sweet peas, frozen and thawed
• 1 (16-ounce) can whole tomatoes, drained and hand-crushed
• 6 littleneck clams, scrubbed