Shrimp and Scallop Easy Paella

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6 cups chicken stock

3 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

4 garlic cloves, finely chopped

1 red pepper, seeded, ribbed and thinly sliced

1 green pepper, seeded, ribbed and thinly sliced

1 teaspoon Spanish saffron, pistils only

4 links Spanish dry-cured chorizo (about 6 ounces), sliced

1 1/2 cups white rice

1 (10-ounce) can diced tomatoes with chiles

3 tablespoons tomato paste

2 pounds raw, peeled large shrimp

1 pound sea scallops

Salt and pepper

1/3 cup chopped Italian parsley leaves

Lemon wedges, for decoration