Boil chicken piece and peas in little salt and 1 tsp garlic paste with 4 cups of water, when peas done remove chicken and cut in strips, keep peas and stock aside.
Braise onions in olive oil till nicely browned up, add garlic and chilli flakes saute and add shrimps cook till shrimps gone pinkish colour, add bay leaves, oregano, black pepper, salt, saffron and chicken stock boil till it bubbles add rice and cook till almost done add peas, parsley and veggies then simmer till done.

Garnish with chopped spring onions and coriander leaves with lemon wedges