Paella with Shellfish and Chorizo recipe

Ingredients

• 6 cups chicken stock
• 1 teaspoon saffron threads
• 2 tablespoons extra virgin olive oil
• 1/2 pound chorizo, cut into 1/2" slices
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1⁄2 teaspoon pimenton
• 2 cups short grain Paella rice from Valencia, Spain
• 5 tablespoons chopped fresh flat-leaf parsley
• 3 canned whole pimento or roasted peppers, diced
• 1/2 cup dry white wine, Sauvignon Blanc
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper
• 3/4 pound large shrimp, shelled, deveined
• 18 Manilla clams, washed
• 18 mussels, washed
• 1/2 pound shelled fresh or frozen peas