Preparation / Directions:
In a large paella pan, heavy skillet or wok with a tight fitting lid, heat the olive oil. Saute the chorizos only until browned on all sides. Next brown the ham, then the chicken drumsticks. Set aside.
Add the onion, garlic and chilies to the oil and saute just until the onions are pink and translucent but not yet browned. Add the tomato and stir the mixture until it begins to form a sauce. Next add the bell peppers, cumin, black pepper, and dried chiles, if desired. Continue cooking over moderate heat for about 5 minutes. Add the saffron and stir.
Turn up the heat and add the rice, stirring to coat it evenly with the oil and tomato/chili sauce. Add the baby shrimp, parsley and cilantro and toss gently.
Pour over enough light chicken broth to reach about 1 inch above the surface of the rice. Continue cooking over high heat until the stock has evaporated to just the level of the surface of the rice. While the stock is evaporating, break the legs off the crab and break the body of the crab into chunks; arrange on top of the rice. Push each chorizo chunk down into the rice. Do the same with the chicken legs, prawns, clams and mussels.
Scatter the peas about the top and randomly arrange the lemon wedges. As soon as the level of the broth has just barely evaporated to the level of the surface of the rice, cover with a tight fitting lid, reduce the heat to the lowest setting and leave 30 to 45 minutes, or until the rice is tender. Fluff the rice with a fork.