Heat oil to large pan and add chicken (cut into strips and 2 in. long). Cook on medium high until browned on all sides, 8 min.
Add onion and pepper to pan, cook until softened, about 5 min., then add garlic and cook for 2 more minutes.
Add smoked paprika and stir to coat.
Then add tomatoes and saffron, cook for 1 min.
Add rice and tamp down and loosely distribute in pan, but don't stir. Cook on medium-high heat for 10 minutes.
Add chorizo (sliced) and peas and distribute through pan without stirring rice. There should be plenty of liquid still in the pan, but you may need to add a bit more broth. Use best judgment.
Place shrimp on top of rice and push down slightly so that it is slightly submerged in liquid but still visible atop the rice.
Cook until shrimp is pink and opaque, approximately 5-8 minutes. Lower head and cover pan with aluminum foil for 5 minutes.
Off heat and keep pan covered with aluminum foil another five to ten minutes.
Squeeze a little lemon juice on top, garnish with parsley and place lemon wedges around sides of dish. Enjoy!