Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.
While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.
In a medium skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas.
In another medium skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2-3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat.
Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp.