Heat oil in skillet over medium-high heat. Add onion and sauté for 2 min. Add garlic, red pepper flakes and paprika; sauté until fragrant, approx. 1 min. Add rice and chorizo and sauté 2-3 min, until rice is translucent, stirring occasionally. Add wine and cook until evaporated, approx. 1 min. Add cherry tomatoes, crushed tomatoes, broth, salt and pepper. Stir well and bring to a simmer. Cover, reduce heat to low and cook 10 min, stirring occasionally. Rice should be tender and liquid absorbed. Stir in shrimp and peas. Cover and cook 5-6 min, until shrimp is opaque. Remove from heat and allow to rest, covered, 5 min. Taste and adjust seasonings, then garnish with chopped parsley and lemon wedges. Serve immediately.