Preheat the oven to 220°C
Heat oil in a large saucepan over a medium heat.
Add chorizo sausage and cook for 2 minutes until just browned.
Add capsicum and onion, cook for 5 minutes. Add tomatoes and saffron and cook for 3 minutes.
Add rice, stock and seafood. Increase heat to high and bring to the boil, stirring occasionally. Ladle mixture into a 3 ½ litre capacity rectangular ovenproof dish. Place in the oven and bake for 30 minutes.
Remove from oven, stir then bake for a further 10 minutes or until rice is tender and stock is absorbed. Serve topped with chives and a wedge of lemon.