Place medium sized paella pan (about 15 in diameter) over heating surface. If using gas grill, set heat to high. Add enough olive oil to coat paella pan. If oil begins to smoke, decrease heat.
Now you will make the sofrito. Start by adding onions to pan and cook for about 5 minutes. Add bell pepper and cook for another 2-3 minutes, stirring occasionally. Add remaining garlic and cook for 2-3 more minutes. Add canned tomato and cook for another 2-3 minutes.
Slowly add in rice to sofrito mixture and stir until rice is mixed into sofrito. Make sure that the rice is in an even and thin layer.
Add about half of the broth mixture, until rice fully covered. From this point on, it is key NOT to stir the mixture, as this will create a mushy texture to the rice. If you need to readjust to help distribute liquid, simply shuffle the pan side to side. Let rice cook in broth for about 10 minutes, until the majority of the broth has been absorbed.
Next, evenly distribute chorizo over rice and add remaining broth. Allow to simmer for another 5 minutes.
Now you can begin adding all of the seafood. It is best to evenly distribute the seafood across the mixture. Cook for another 10 minutes, allowing liquid to further reduce. If at any point, the rice appears to have gotten very dry, you can add small amounts of additional broth.
Finally, add frozen peas and allow to cook for about 1-2 minutes.
Once broth has almost completely absorbed, remove from heat. Drizzle garlic oil over paella. Sprinkle with chopped parsley. Arrange piquillo peppers, egg, and lemon wedges as you like.
Serve with additional lemon slices and garlic aioli, if desired. Make sure to scrape up all the crispy rice on the bottom - this is the best part of the dish!