Heat oil in a heavy based frypan, add chorizo and cook until browned. Add garlic, onion and capsicum and cook until vegetables have softened.
In the same pan, add rice, 3 cups of stock, saffron and paprika. Cook on medium heat for 15 minutes, stirring occasionally. The rice should be almost tender at this stage.
Add the John West Seafood Selection, peas, salt and pepper, parsley and remaining cup of stock and stir through. Continue to cook paella uncovered for a further 10 minutes, stirring occasionally. Serve with lemon wedges.