Paella Valenciana

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1. 1Step 1: Over medium heat, warm chicken stock with saffron threads. Cover and simmer 15 minutes.
2. 2Step 2: In a large pan, heat oil over high heat. Add chicken pieces and sauté until golden. Once the chicken begins to brown, add chorizo to pan and stir 5 minutes.
3. 3Step 3: Add onion, scallions, garlic and roasted red peppers and sauté until the onion is softened, about 5 minutes.
4. 4Step 4: Add rice to pan and stir to coat with oil. Sprinkle in half of the chopped parsley and add the bay leaves.
5. 5Step 5: Stir in warmed stock, wine, lemon juice, and peas. Salt to taste. Bring to a boil and cook, uncovered, over medium-high heat about 20 minutes, or until rice is no longer soupy, but some liquid remains. Bury shrimp in rice. (Do not stir the rice. Instead, allow to sit, which creates the the crisp, caramelized rice at the bottom of the paella known as socarrat.)
6. 6Step 6: Cover paella with aluminum foil and cook 5-7 minutes, until shrimp is no longer pink and cooked.
7. 7Step 7: Turn heat off and let sit additional 10 minutes.
8. 8Step 8: To serve, garnish with lemon wedges and remaining half of chopped parsley.