Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes, or until the chorizo starts to release its oils.
Add the onion and pepper and cook for 1-2 minutes until just beginning to soften. Add the garlic, chilli flakes, hot and sweet paprika and thyme and fry for one minute.
Add the paella rice and fry for two minutes until coated in oil.
Add the white wine and simmer until reduced by half.
Add the fish stock, saffron and tomatoes and bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed.
Add all the seafood and cook for 3-4 minutes until cooked through.
Add the peas and lemon juice and season, to taste, with salt and freshly ground black pepper.
To serve, stir in the flatleaf parsley and drizzle with the extra virgin olive oil.