• To marinate the chicken, cut the chicken thighs into large chunks and toss with the olive oil, smoked paprika and oregano in a bowl.
  
• Cover the chicken and place in the refrigerator for a couple of hours.
• Heat olive oil in a large 12 inch skillet to a medium high heat. I use my trusted cast iron skillet for this job. Saute the Chorizo until browned, remove from the pan and set aside.
  
• Add the chicken and cook turning frequently until it is browned all over. Season with salt and pepper.Again, remove from the pan and set aside.
  

For the soffrito

• Saute the onions, garlic and parsley in the pan for 2 to 3 minutes, then add the tomatoes.
  
• Continue cooking until the onion starts to caramelize.
  
• Add the rice and gently stir to make sure the rice grains are coated with the sofrito mixture. Pour in the water. At this point, I set a timer for 25 minutes. Allow the rice to simmer, gently shaking the pan from time to time so the rice absorbs the liquid and cooks nice and evenly for 10 minutes.
  
• After 15 minutes, add to the pan the chicken, chorizo and saffron mixture. Do not stir.When there is about 8 minutes remaining on the timer add the clams and the jumbo shrimp, tucking them into the mixture but do not stir. Give the paella another good shake and let it continue to simmer.
  
• Take a large chefs knife and crack all the way down the back on the lobster tails. This will make it easier to eat later.At the 5 minute mark add the lobster tails, gently nestling them into the mixture and layer the mussels on top. To help the mussels along, I usually will tent the pan with foil to keep the heat and steam in.
  
• Turn the heat up when the timer ends and remove the foil tent. After 40 seconds or so you should begin to smell the rice starting to toast on the bottom. That is when your Paella is ready.Garnish with lemon slices, peas and parsley and serve immediately.