Combine the oregano, paprika, salt, and pepper (as desired) in a small bowl. Rub the mixture all over the chicken pieces. Place the chicken in the refrigerator for 1 hour. Heat the oil in a paella pan or large shallow skillet over medium high heat. When the oil is hot, add the chicken, skin side down, and brown turning as needed. Add the chorizo and cook until the oil is red from the chorizo. Remove the chicken and chorizo to paper toweling to drain. Reduce the heat under the skillet to medium. Saute the garlic and onion in the pan for 7-10 minutes or until lightly browned. Stir in the tomatoes and cook until the whole mixture is caramelized. Season as needed with more salt and pepper. Fold in the cooked rice and the saffron. Add the water and simmer for 10 minutes, stirring occasionally. Do not cover or stir constantly. Add the shrimp, lobster tails, clams, and reserved chicken and chorizo. Stir gently to make sure the rice is submerged. Let cook for 15 minutes or until the rice is al dente. Sprinkle the peas over the top and cook for 5 more minutes. Remove from heat and let sit for 5 more minutes. Garnish with the fresh parsley and lemon wedges.