Heat EVOO over medium-high heat in a deep skillet - make sure to choose a pan with a tight-fitting lid.
Add the chorizo, cook for 1 minute to render some of its fat, then add the chicken, bay leaf, thyme and onions.
Cook for 2 minutes to start softening the onions, then add shrimp, red pepper flakes, garlic, Piquillo or red peppers, turmeric and saffron, and cook until shrimp are just about cooked through, about 3 minutes. Season with salt and pepper then add stock.
Bring stock to a boil, about 1 minute, stir in couscous, peas and lemon zest. Cover and turn off heat. Let stand 5 minutes then fluff with fork. Remove bay and thyme stems, sprinkle with chopped parsley and serve.