Step 2

Preheat the oven to 325°F.

Step 3

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.

Step 4

Stir in the peppers and chorizo. Cook until the chorizo browns slightly, 5 to 6 minutes.

Step 5

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.

Step 6

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.

Step 7

Bake the paella, uncovered, until the clams open, 22 to 25 minutes. Gently add the peas. Season with salt and pepper.

Step 8

Garnish with parsley and serve immediately.