Season chicken thighs with salt, pepper, and smoked paprika. Add the olive oil to a large 10-12 inch skillet pan. Heat oil over medium-high heat. Fry the chicken on both sides and cook until golden for about 10 minutes. Remove chicken from pan and set aside.
In the same pan, add the chopped onion and red pepper, and sauté until translucent for about 4 minutes. Add an additional tablespoon of olive oil if needed. Add garlic and cook for 1 minute.
Add mushrooms, diced tomatoes, salt, smoked paprika, and sauté for an additional 2 minutes.
Stir in the hot chicken broth, saffron threads, and soy sauce, and heat to bring to a boil.
Add the rice, and place the browned chicken on top of the rice. Do not move the chicken or stir the rice. It all cooks in one place. Return to a boil for 15 minutes.
Add shrimp and peas on top of the rice, and heat for an additional 5 minutes.
Cover skillet with a lid and let rest for 5 minutes.
Serve and garnish with lemon wedges, green onion, and chopped parsley.
