Preheat oven to 200 degrees F.
In a large braising pan, render chorizo in oil over low heat, creating a flavored oil. Once rendered, heat the flavored oil to almost smoking and saute onions and garlic until translucent.
Add chicken pieces to pan and cook until brown on all sides. Remove chicken from pan and hold at 200 degrees, in the oven.
Add tomatoes to pan with paprika and saute for 2 to 3 minutes. Add drained rice and saute for 3 minutes, stirring frequently.
Return chicken pieces to pan and add boiling stock. Season, to taste, and add saffron stock.
Cover and simmer for 10 minutes. Remove the cover and place all seafood on top. Replace cover and continue to simmer until chicken and seafood are tender and liquid is absorbed by the rice.
Add pea pods to the pan and cook, covered for an additional 2 minutes.
Serve immediately. Plate onto preheated dinner plates being sure each portion has rice, chicken, lobster, snails, squid, and clams.
Recipe courtesy of Derek Heim