Cheater's Paella

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1. 1
   Stir 2 garlic cloves, finely chopped, 2 Tbsp. extra-virgin olive oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. smoked paprika in a medium bowl to combine. Add 1 lb. tail-on medium shrimp, peeled, deveined, and toss to coat. Let sit at room temperature at least 10 minutes. Do ahead: Shrimp can be marinated 1 day ahead. Cover and chill.
2. 2
   Combine ¾ tsp. saffron threads and 2 Tbsp. hot water in a small bowl; set aside.
3. 3
   Heat 2 Tbsp. extra-virgin olive oil in a large nonstick or cast-iron skillet over medium. Cook 8 oz. smoked Spanish chorizo or pepperoni, casings removed, halved lengthwise, sliced ¼" thick, stirring occasionally, until golden brown on both sides, about 5 minutes. Using a slotted spoon, transfer chorizo to a plate, leaving oil behind.
4. 4
   Arrange shrimp in a single layer in same skillet and cook, turning halfway through, just until pink on the outside but barely opaque in the center (shrimp will finish cooking later on), about 3 minutes. Transfer shrimp to plate with chorizo.
5. 5
   Add 1 large onion, finely chopped, 6 garlic cloves, thinly sliced, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt to skillet and cook, stirring occasionally and adding another 1 Tbsp. extra-virgin olive oil if pan looks dry, until onion is softened and translucent, 6–8 minutes. Add 2 Tbsp. double-concentrated tomato paste and 1 Tbsp. smoked paprika. Cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Pour in ⅔ cup dry white wine, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Bring to a boil and cook until reduced by half, about 2 minutes.
6. 6
   Add 5 cups (packed) cooled cooked short-grain rice (from about 1¾ cups dry) and reserved saffron water to skillet; stir to break up any clumps and coat grains. Taste and season with more salt if needed (bear in mind that chorizo will be salty). Lightly press down on rice with a spatula to form an even layer. Reduce heat to medium-low and cook, undisturbed, until rice is crisp and deeply browned underneath, 8–10 minutes.
7. 7
   Scatter 1½ cups frozen green peas, 1 cup roasted red peppers from a jar, cut into ½" strips, shrimp, and chorizo over rice. Cover skillet (use a baking sheet if you don’t have a lid), remove from heat, and let sit until peas thaw and warm through, 5–8 minutes.
8. 8
   Break up rice into large pieces and serve paella with lemon wedges.