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1
Preheat the oven to 400 degrees F. Simmer the chicken stock in a medium saucepan.
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2
In a 13-inch paella pan, heat the olive oil over medium-high heat.
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3
Add the chorizo and cook until lightly browned; transfer to a paper-towel-lined plate.
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4
Add the onions, peppers and garlic to the pan and cook until softened, about 5 minutes.
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5
Add the tomatoes and stir to combine, then stir in the rice and saffron.
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6
Deglaze the pan with the white wine and cook, stirring, until most of the liquid has evaporated, 2 minutes.
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7
Pour in 5 cups of the simmering chicken stock and bring to a boil over high heat, stirring constantly.
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8
Immediately remove the pan from the heat and season with salt.
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9
Arrange the chorizo and shrimp on top of the rice.
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10
Set the pan on the floor of the oven or on the lowest oven rack and bake, uncovered, for 20 minutes.
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11
(Do not stir the paella once it goes in the oven.)
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12
Scatter the peas over the paella, return to the oven and continue cooking until all the liquid has been absorbed and the rice is tender but not too soft, another 5 to 10 minutes.
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13
If the rice needs further cooking, add the remaining cup of stock and cook for an additional 5 to 10 minutes.
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14
Let the paella stand at room temperature, covered with foil, for 5 minutes.
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15
Serve garnished with lemon wedges and parsley.
