Season the chicken and pork with salt and pepper and brown in a pan with the olive oil and chorizo.
Add the garlic, tomatoes, fresh capsicum (if using) and the paprika, fry for 5 minutes.
Add the rice and cook for a further 3 – 4 minutes.
Add half the stock and the saffron infused water and cook until partially absorbed into the rice.
Add the remaining stock, peas, preserved capsicum (if using) and the seafood. Cook until the rice is tender, adding extra liquid if needed.
When the dish is done the rice should still be quite most and should be chew-tender.
Serve in the pan with some lemon wedges.