Heat a 15" paella pan on a grill over medium heat (about 300F degrees) and brown the chorizo for about 3-5 minutes, until caramelized around the edges.
Add the olive oil to the pan along with the onions, red pepper and garlic. Sauté for 2-3 minutes, until slightly softened and browning around the edges.
Add the wine and cook for 2 minutes, until mostly evaporated.
Stir in the tomatoes, paprika, saffron, salt, and pepper and bring to a simmer.
Add the chicken, broth and rice and stir to distribute the rice evenly. Bring to a simmer.
Simmer on low heat for 30-40 minutes, until liquid has absorbed and a crust has formed on the bottom of the pan. (I keep the grill lid closed to give the paella a slightly smoky flavor and to keep the heat more even for cooking).
Add the peas halfway through cooking and lightly press them into the mixture. Don't stir or disturb the cooking of the rice or the crust will not form. (Use a spatula to peek underneath to see if the crust has formed).
Remove from heat and serve immediately while hot. Drizzle with fresh lemon juice before serving.