Hit a drizzle of olive oil in a large pan over medium high heat. Add bell pepper and chorizo. Cook, stirring occasionally, until bell pepper is slightly softened and chorizo is lightly browned, 2 to 3 minutes.

Stir rice, half the garlic, half the paprika, and turmeric into pan. Cook it until fragrant, about a minute.

When the rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally until opaque and cook through. I generally flip after a minute and a half so both sides get a nice sear. Turn off heat.

Once rice is done turn off heat and stir and peas. Taste and season with salt and pepper. Top with shrimp and drizzle with garlic aïoli.

You can serve directly from the pan for a family style experience, or individual plates.