Heat olive oil in a large, shallow skillet or paella pan over medium-high heat. Add the chorizo and cook until browned and slightly crispy. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.

Add the chicken pieces to the hot skillet and sear until golden brown on all sides. Remove chicken and set aside with the chorizo.

Reduce heat to medium. Add the chopped onion and bell pepper to the skillet and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the diced tomatoes, smoked paprika, and saffron threads. Cook for 2 minutes, allowing the flavors to meld.

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce slightly for about 2 minutes.

Add the short-grain rice to the skillet and stir to coat each grain with the tomato and spice mixture. Cook for 1 minute.

Pour in the chicken broth. Bring the mixture to a rolling boil, then reduce heat to low. Gently distribute the rice evenly across the pan. Do not stir the rice from this point onward.

Simmer gently, uncovered, for 15 minutes. The liquid should be mostly absorbed, and the rice should be starting to soften. Season with salt and pepper to taste.

Arrange the reserved chorizo and chicken over the rice. Nestle the shrimp and mussels into the mixture. Sprinkle the frozen peas on top.

Cover the skillet tightly with a lid or foil. Continue to cook on low heat for another 5-8 minutes, or until the shrimp are pink and cooked through, and the mussels have opened. Discard any mussels that remain closed.

Remove the skillet from the heat. Let it rest, covered, for 5-10 minutes to allow the flavors to meld and the rice to finish steaming.

Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.