In a large skillet or paella pan, heat olive oil over medium heat. Add the chorizo and cook until browned, about 5 minutes. Remove chorizo and set aside.

Sauté Vegetables

In the same pan, add the diced onion, bell peppers, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.

Cook the Rice

Add the Chile-achiote rice to the pan and stir to coat with the oil and vegetable mixture. Cook for 2 minutes.

Add Broth and Saffron

Pour in the chicken broth and add the saffron threads. Bring to a boil, then reduce heat to low. Cover and let simmer for 15 minutes.

Add Shrimp and Chorizo

After the rice has absorbed most of the broth, add the shrimp and cooked chorizo back into the pan. Cook uncovered for another 5-7 minutes, until the shrimp are pink and cooked through.

Garnish and Serve

Remove from heat, garnish with chopped parsley, and serve with lemon wedges on the side.