Heat olive oil in a large pan and fry chorizo for 3 minutes until oil releases.
Add onion and pepper and cook for 2 minutes until softening.
Stir in garlic, chilli, paprika, and thyme and fry for 1 minute.
Add rice and fry for 2 minutes until coated in oil.
Pour in white wine and simmer until liquid reduces by half.
Add stock, saffron, and tomatoes and simmer for 15 minutes until rice is tender.
Add seafood and cook for 4 minutes until fully cooked through.
Stir in peas and lemon juice and season with salt and pepper.
Garnish with parsley and a drizzle of extra virgin olive oil to serve.