Quick Paella with Chorizo, Shrimp and Chicken

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2 tablespoons olive oil

1 cup sliced chorizo (about 8 ounces) 

1 pound boneless, skinless chicken thighs, cut into cubes 

1 cup chopped Spanish onions (about 1 large)

2 tablespoons finely minced garlic

One 8-ounce box Spanish rice

1 tablespoon tomato paste 

Pinch of saffron threads 

1/2 cup white wine 

1 cup low-sodium chicken stock 

8 ounces peeled, tail-on medium shrimp

8 ounces mussels 

1 cup frozen peas 

Kosher salt and freshly ground black pepper

1 cup sliced scallions