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Export 16 ingredients for grocery delivery
Preheat the oven to 325°F.
In a large, flat, oven-safe pan, heat the olive oil over medium heat. Add the onion and sauté until tender, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute more.
Stir in the peppers and chorizo. Cook until the chorizo browns slightly, 5 to 6 minutes.
Stir the tomato paste into the pan and cook for 1 minute. Add the rice and stir well to combine. Cook for 1 minute more.
Pour in the wine and broth, then add the saffron, bay leaf and lemon juice. Stir well to combine and bring the mixture to a simmer. Nestle the shrimp and clams into the pan.
Bake the paella, uncovered, until the clams open, 22 to 25 minutes. Gently add the peas. Season with salt and pepper.
Garnish with parsley and serve immediately.