1. In a large paella pan, or two large skillets, fry chicken and chorizo until browned. Add onion and garlic.
2. Add dried rice to the pan and cook until rice becomes slightly browned.
3. Add stock and tomatoes (not drained) in and stir in saffron. Cover and cook over low heat until the liquid is absorbed (20-30 minutes).
4. Stir in peas and parsley. Top with raw seafood and allow dish to keep cooking covered until the seafood is cooked. The shellfish will open up and the fillets will become flaky white all the way through.
5. Garnish with fresh parsley and serve.
