In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 6 ounces of sliced Spanish chorizo and 1 diced sweet onion. Sauté for about 3 minutes until the chorizo is crispy and the onion is translucent.

Stir in 3 minced garlic cloves and cook for an additional 30 seconds. Mix in 2 tablespoons of tomato paste and allow it to cook for about 1 minute.

Sprinkle in 1 teaspoon each of smoked paprika, kosher salt, and cracked black pepper, along with a pinch of saffron. Stir these spices into the mixture, then add 1 cup of Arborio rice.

Pour in 3 cups of chicken stock and bring to a boil. After boiling, flatten the rice with a spatula, reduce heat to low, and cover. Let it simmer for about 15 minutes.

Fold in 1 pound of raw shrimp and 1 cup of frozen peas. Cover again and cook for another 10 minutes until the shrimp is pink and opaque.

Remove from heat, let it rest for a few minutes, garnish with chopped fresh parsley, and serve with lemon wedges.