Heat olive oil in skillet, add chicken, pork loin, and chorizo to brown. Add pancetta. Once pancetta is crisped, remove meat from pan, leaving oil.

Add onions, garlic, oregano, parsley, and bell peppers to pan; cook until onion is slightly translucent. Move onions/peppers to edges of pan. To center of pan add tomato paste, allowing it to flatten, darken, and become fragrant. Next, add canned diced tomatoes and cooking wine.

Stir and mix; make sure tomato paste is incorporated.

Return chicken, pork, and pancetta to pan, and add rice. Cook rice until slightly translucent, 1–3 minutes. Add chicken broth (enough to almost completely cover rice). Then add scallops or calamari and halibut, cook 1–2 minutes.

Add saffron water, smoked paprika, and sweet paprika. Stir in green peas. Stir pan gently until rice is evenly layered. Take shrimp and clams or mussels and layer on top, pushing down slightly so they have a nice broth bath. Let simmer until rice is cooked.

Garnish with quartered lemons. Remove pan from heat. Put lid on and let lemons flavor all that steam in there for about 5 minutes before serving.