1-First, gather and prepare all ingredients, making sure to measure the rice, broth, and spices accurately. Preheat your oven-safe skillet over medium heat.

2-Heat the olive oil in the skillet, then sauté the diced Spanish onion until it’s tender, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

3-Mix in the chopped roasted red peppers and sliced chorizo, browning them slightly for 2-3 minutes. Stir in the tomato paste and cook until it deepens in color, which takes about 1 minute.

4-Stir in the rice for an extra minute to coat it with the flavors. Then, add the dry white wine, chicken broth, saffron, bay leaf, and lemon juice, bringing everything to a simmer.

5-Nestle in the shrimp and clams, then bake uncovered at 325°F for 22 to 25 minutes until the clams open. Gently stir in the thawed frozen peas, adjust seasoning with kosher salt and freshly ground black pepper, and garnish with fresh parsley before serving.