In a large shallow frying pan (or a paella pan, if you have one), add 2 tablespoon of olive oil, onions and garlic. Saute on medium heat for about 2 minutes or until onions becomes translucent.
Add chorizo, capsicum/pepper and paprika. Saute on high heat for about 5 minutes or until chorizo blisters and caramelises.
Push the chorizo and capsicum mixture to the rims of the pan, making room for the chicken. Add remaining 1 tablespoon of olive oil and add chicken. Season with salt and pepper. Saute on high heat for about 3 minutes. Chicken should be browned but still raw on the inside.
Add rice, saute for 1 minute then pour in white wine. Allow wine to be reduced and absorbed by the rice. Stirring constantly, this will take about 3 minutes.
Add diced tomatoes and hot stock. Bring it up to boil then reduce heat down to medium and cook for 15 minutes. No lid and no need to stir throughout this time. (note 3)
By now, most of the liquids should have been absorbed. Mix in peas and stir through.
Turn the heat back up to high and allow the bottom of the pan to start caramelising and rice crisp up. About 4 - 5 minutes.
To serve, sprinkle fresh parsley on top.