Set a large, deep skillet over medium-high heat. Toss the chicken with the olive oil, paprika, and oregano. When the pan is hot, add the chicken. Cook, stirring occasionally, until chicken is cooked through - about 5 minutes. Remove chicken from the pan and set aside.
Add the sausage, onion, red peppers, and garlic to the pan. Cook until sausage has browned and vegetables have softened - about 5 minutes. Add the rice, stock, tomatoes, crushed red pepper and saffron.
Bring to a simmer over medium heat, then reduce to low heat, cover and cook for 15 minutes, or until most of the liquid has absorbed and the rice is soft.
Stir in the cooked chicken and peas. Cook for another 1-2 minutes, to bring to warm the peas. Remove from heat and stir in the lemon juice. Season with salt and pepper.
Let stand for another minute or two before serving. Serve with lemon wedges and fresh parsley, if desired.