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Heat the oil in a large frying pan over medium heat. Add chorizo and onion. Stir for 2-3 minutes or until light golden. Add capsicum and paprika. Stir for 1 minute or until aromatic.
Stir in the rice and 410ml (1 ⅔ cups) boiling water. Stir in the marinara mix. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until rice is tender and seafood is just cooked.
Stir in the peas. Rest for 5 minutes.