Preheat oven to 350°F.

Bring white wine to a boil in a pot.

Add cleaned mussels and cook until shells open (approximately 3 minutes).

Remove mussels from broth and set aside, discarding the broth.

In a frying pan, heat 3 tablespoons of oil.

Fry chicken legs until golden brown and set aside.

Fry the chorizo sausage until done and brown the ham steak.

Cut the sausage and ham steak into bite-size pieces and set aside.

Heat the remaining oil in a large pan or paella pan.

Sauté the minced onion until softened, but do not color.

Add the minced garlic and rice, coating well with oil.

Pour in the chicken broth.

Transfer the mixture to an oven-safe dish (unless using a paella pan).

Mix in the saffron-infused broth, yellow pepper dices, frozen peas, canned Italian tomatoes, sausage, ham chunks, thyme, bay leaves, and parsley.

Partially bury the chicken legs in the rice mixture.

Bake in the preheated oven for 35 minutes.

Remove from the oven and mix in the cooked lobster and shrimp.

Place the cooked mussels around the mixture.

Return to the oven for 10-12 minutes to warm the seafood.

Serve hot.