Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in a paella pan
over medium-high heat. Saute the chorizo
until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, make a sofrito by sauteing the onions
, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes
and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry
to coat the grains. Pour in water and simmer
for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken
, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp
will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente
, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice
looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
Cook's note: The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish
, parsley and lemon wedges.