Step 1

Mix together paprika, cumin, rosemary, thyme, salt, and pepper and sprinkle on the chicken chunks. Marinate in the refrigerator for at least 1 hour.

Step 2

Heat oil in a large Dutch oven or deep pot on a medium high heat.

Step 3

Add chorizo,chicken and the remaining spice mixture and cook until browned.

Step 4

Drain excess oil.

Step 5

Add onion, red and green pepper, garlic. Cook on medium heat, stirring until softened.

Step 6

Add rice, saffron, tomato, and bay leaf. Stir to combine and coat the rice.

Step 7

Add chicken stock and white wine, and bring to a boil. Stir to blend flavors. Cover. Cook on low for approximately 20 minutes.In the remaining 10 minutes, add the peas, shrimp and all other seafood. Bury the seafood deep into the rice and stir. Cover.When the rice is tender, let the dish sit for a minute in the pot before serving.

Step 8

Garnish on a platter with lemon wedges.