Step 1

Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Add shrimp and cook, turning once, until browned, 2 to 4 minutes; transfer to a plate. Reduce heat to low. Add chorizo and 1 tablespoon oil to skillet. Cook, stirring constantly, until chorizo begins to crisp and release its oils, 1 to 2 minutes. Transfer half chorizo to a plate.

Step 2

Increase heat to medium. Add onion, bell pepper, saffron, and remaining 2 tablespoons oil. Season with salt and pepper. Cook, stirring occasionally, just until tender, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, 1 minute. Add rice and paprika. Cook, stirring, until rice is coated, 1 minute.

Step 3

Add wine and cook until almost evaporated, 30 seconds. Add stock and 3 tablespoons lemon juice. Simmer, stirring often, until rice begins to absorb liquid, 4 to 6 minutes. Reduce heat, cover and simmer until most of liquid is absorbed, 18 to 20 minutes.

Step 4

Add shrimp and mussels to skillet, hinge-tips down. Cook, covered, until mussels open, shrimp turn pink, and rice is tender, 5 to 6 minutes.

Step 5

Remove from heat and fold in olives, reserved chorizo, and remaining 3 tablespoons lemon juice. Let stand 5 minutes. Sprinkle with lemon zest and parsley. Serve with lemon wedges alongside.