Mix up a marinade of Olive Oil, Paprika, Orgegano, Salt & Pepper then coat chicken and set aside
Cook sausage in a separate skillet
Chop and cook Onion & Green Pepper in a separate skillet, add garlic for the last minute
Toast rice in Paella pan with pepper flakes and Olive Oil ~3 minutes
To the rice, add chicken stock, lemon zest, parsley, bay leaf, & saffron. Bring to a boil, add pepper/onion/garlic/suasage cover and then simmer for 20 minutes
While rice is cooking, in a skillet over medium heat cook chicken ~8 minutes
When chicken is done, add to rice and mix in
When rice is nearly done, add shrimp and turn off heat when they are pink
Serve with fresh lemons sliced, squeeze juice over