Add the chicken and cook for 3–4 minutes until lightly browned.

Push the chicken to one side and add the sausage. Sauté for another 2 minutes, then add the onion, bell pepper, and garlic. Cook until softened, about 3 minutes.

Stir in the rice, paprika, and turmeric (or saffron), cooking for 1 minute to toast the rice.

Pour in the chicken broth and season with salt and pepper. Stir to combine, then spread everything into an even layer.

Reduce heat to medium-low, cover, and simmer for 15–18 minutes, or until the rice is nearly tender and most of the liquid is absorbed.

Nestle the shrimp and peas into the rice, cover again, and cook for another 5–7 minutes, or until the shrimp are pink and cooked through.

Remove from heat and let rest, covered, for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.