Spanish Rice Casserole: Paella

Name: Spanish Rice Casserole: Paella
Ingredients: 4 ounces chorizo, cut into brunoise; 2 ounces olive oil; 6 ounces Spanish onion, cut into brunoise; 4 cloves garlic, minced; 10 chicken bone-in thighs, quartered; 8 ounces tomatoes, peeled, seeded, and cut; 1/2 teaspoon Spanish paprika; 1 3/4 pounds long-grained rice, soaked in cool water for 30 minutes, then drained; 1 1/2 quarts chicken stock, heated to a boil; Salt and ground pepper; 1/2 teaspoon saffron, soaked in 1 cup stock for 20 minutes; 3 (4-ounce) shell-on lobster tails, quartered; 10 snails, cleaned; 5 ounces squid, cleaned and sliced into thin rings; 10 small clams, scrubbed, opened, and upper shell removed; 5 ounces fresh pea pods, washed and trimmed