Cut the chicken into cubes and the sausage into rings. Heat 1 tablespoon olive oil. Cook both, stirring often, for about 5 minutes. Remove from the pan. Chorizo releases a lot of fat during cooking, discard it, leaving only 1-2 tablespoons of it in the pan.
Finely chop the onions and the garlic. Dice the fresh red bell pepper. Place them in the same skillet, add a pinch of salt and cook slowly until the vegetables are softer about 5 minutes.
Deglaze with the white wine and stir for about 1 minute, until the wine is mostly evaporated.
While the sofrito is cooking, dice the tomato and the roasted red peppers. Add them to the sofrito and cook for 5 minutes more.
Add paprika, saffron, and salt, and stir shortly.
Add chicken stock, bring to a boil, add the rice, chicken, and chorizo. Stir, cover tightly, and bring to a boil again. Cook on low heat for 20 minutes. Rotate the pan a couple of times during cooking to make sure that it cooks evenly and doesn’t get burned on one side.
Add the peas, nestle carefully into the rice without disturbing the bottom, and continue cooking for 10 minutes.
Remove from the heat and let sit, covered, for about 10 minutes.
Sprinkle with chopped parsley and serve with lemon wedges.