6 cups chicken stock
3 tablespoons olive oil
3 links cured chorizo, sliced into 1/4-inch-thick half moons
1 cup minced Spanish onion
1 small green bell pepper, seeded and cut into strips
1 small red bell pepper, seeded and cut into strips
1 clove garlic, smashed
1 cup diced tomatoes
Salt and freshly ground black pepper
1/2 cup dry white wine
3 cups bomba rice
1/4 teaspoon saffron threads
Six head-on shrimp (21-25 count), deveined, or 12 littleneck clams, purged and scrubbed 1 cup shelled peas, blanched
Lemon wedges, for garnish
Minced fresh parsley, for garnish
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