Devein the shrimp by using a toothpick and peel the shell off the body but keep the head part intact. Set aside.
Heat oil in the paella pan or shallow pan over medium heat, saute onion and garlic until soft, about 3 minutes.
Add kimchi and chorizo and saute for another 3 minutes. Add the rice and toss all together.
Pour in the chicken stock and the crushed tomato, bay leaf, and paprika; stir together and bring to boil. Reduce the heat to low and let the whole thing to simmer for 10-15 minutes until the liquid is reduced less than half. Do not stir.
Place shrimps on the top and continue to simmer for 3-5 minutes. Turn the shrimp to the other side and sprinkle peas around the pan; continue to simmer another 3-5 minutes.
When you see the most liquid is absorbed by the rice, and smell the rice getting toasty on the bottom, the paella is done. (rice should be tender yet chewy, and the shrimps are fully cooked) Sprinkle fresh parsley over and serve hot off the pan.