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Preheat the oven to 325 degrees
In a saucepan, heat the broth over moderate heat; keep warm
In a large, shallow skillet or a paella pan, heat 1 tablespoon of the oil over moderate heat
Sprinkle the chicken pieces with salt and pepper, add to the skillet, and saute for about 5 minutes on each side, or until golden brown
Remove and drain
Add the garlic and sausage slices to the pan and saute for about 2 to 3 minutes on each side, or until brown
Remove the sausage, drain on paper towels, and set aside
Place the skillet back over moderate heat and add the remaining tablespoon of oil if needed
Add the onion and red pepper and saute for about 5 minutes, or until the onion is golden brown
Add the rice and stir to coat it well with the oil and vegetables
Add the parsley and the bay leaf and stir in the warm broth and the peas
Bring to a boil, cook, uncovered, over moderately high heat for about 10 minutes, stirring occasionally
Mix in the chicken and sausage
Sprinkle with dish with paprika
Place the paella in the oven and bake, uncovered, for about 20 minutes or until the rice is cooked
Serve with lemon wedges.