Photo: Maja Smend
Heat a large, deep-lidded sauté pan. Fry the chorizo for 2-3 minutes on a high heat, then remove using a slotted spoon. Discard most of the chorizo oil.
Return the pan to the heat. Add the oil and onion, then cover and cook for 5 minutes. Add the red pepper and cook for 2-3 minutes. Stir in the rice.
Stir the saffron into the stock, then pour on to the rice and stir well. Bring to the boil, then reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally. Cover and cook for 5 minutes, then stir in the seafood and chorizo. Cover and cook for 3 minutes. Add the peas to the pan and cook for 2 minutes.
Remove from the heat, then add a squeeze of lemon and most of the parsley. Stir and season, then cover and leave to stand for 1 minute. Scatter with the remaining parsley and serve with the lemon wedges.