Pork rib, sausage and shrimp paëlla

Ingredients

• 675 g Quebec pork back ribs, cut between each rib
• 2 chorizo pork sausages, cooked
• 1/4 cup 60 ml olive oil, divided
• 1 onion, chopped
• 1/4 cup 60 ml diced pancetta
• 2 cups 500 ml short-grain Spanish rice or parboiled long-grain rice
• 2 cloves garlic, minced
• 1/2 tsp. 2,5 ml saffron
• 1/2 cup 125 ml white wine
• 3 1/2 cups 875 ml chicken broth (homemade or store-bought, reduced sodium
• 3/4 cup 180 ml diced tomatoes in sauce (pezzetoni)
• 2 tbsp. 30 ml lemon juice
• 1 tsp. 5 ml smoked paprika
• 1 or 2 pinches cayenne pepper
• 8 shrimp, shelled, with tail (size 16/20)
• 1/2 cup 125 ml frozen peas
• 2 tbsp. 30 ml chopped flat-leaf parsley
• Lemon wedges, to taste
• Salt and freshly ground pepper, to taste