Preheat the oven to 400 degrees F. Drizzle olive oil over a large 13 X 18 inch rimmed sheet pan. Add the chopped onion, bell pepper, garlic, bay leaves, lemon zest, paprika, saffron, and a couple shakes of crushed red pepper if desired. Once the oven is hot, roast the veggies and spices for 5 minutes.
Remove the sheet pan from the oven and add the shrimp and chorizo. Sprinkle liberally with salt and pepper. Shake the pan so the protein settles on the bottom and place back in the oven for 5 minutes, until the shrimp are mostly cooked.
Finally push the shrimp and chorizo the the edges of the pan. Pour the minute rice in center of the sheet pan. Then pour the chicken broth directly over the rice to coat it. Add the peas and shake the pan to settle the rice down in the broth. Pop the pan back in the oven for 5-8 minutes.
Take the pan out of the oven and stir well to mix the spices throughout the rice. If there is a little broth left in the pan, let it sit for just a couple minutes to let the rice absorb the broth. Sprinkle with fresh parsley and serve warm!