Chop the onion, garlic, and red bell pepper. Cut the chicken into pieces and slice the chorizo.

Soak the saffron threads in a small bowl of warm water.

In a paella pan, heat olive oil over medium heat. Add the chicken and chorizo, cooking until browned, about 5-7 minutes.

Add the shrimp and cook until they turn pink, about 3 minutes. Remove the proteins from the pan and set aside.

In the same pan, add the onion, garlic, and red bell pepper. Sauté until softened, about 5 minutes.

Add the rice to the pan and stir to coat with the oil and vegetables. Pour in the chicken broth and add the saffron with its soaking water.

Season with smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes without stirring.

After 20 minutes, add the cooked proteins and green peas to the pan. Cover and cook for an additional 5-10 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let it rest for 5 minutes before serving.