Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and set aside.
In the same pan saute the onion, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Add in water, chicken stock, rice, saffron, and peas. Cook for about 15 minutes, stirring occasionally.
While the rice is cooking, bring a medium pot of water to a boil and add shellfish. Cook until the shells on the clams and the mussels open.
Add chorizo, shellfish, and bell pepper to the paella pan. Still in Organico Bello Tomato Basil pasta sauce. Cook for a few more minutes on medium heat. Remove from heat and let sit for 5 minutes. Serve with lemon wedges.
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