Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the chorizo and cook for 2-3 minutes per side until browned and crispy. Remove with a slotted spoon, leaving the oil in the pan.

Add the diced onion and bell pepper to the pan. Sauté for 4-5 minutes, until softened.

Add the garlic and cook for 30 seconds until fragrant.

Add the rice, smoked paprika, and oregano. Stir constantly for 1-2 minutes to toast the rice.

Pour in the stock and diced tomatoes with their juices. Stir to combine, scraping any browned bits from the bottom of the pan. Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, until the rice is mostly tender and has absorbed most of the liquid.

Season the shrimp with a pinch of salt and pepper. Nestle the shrimp and cooked chorizo into the rice. Cover and cook for another 5-7 minutes, until the shrimp are pink and cooked through.

Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.

Garnish with fresh parsley and serve immediately with lemon wedges on the side.