Start by browning off your chorizo over a medium heat so all the lovely fat renders off. Add the pepper at this time and stir well. You could also add an onion but if you'd like to omit it (like I did) you can.
Add the chicken and cod. Cook until the chicken is golden brown.
Throw in the paella rice and stir well until coated with the fat from the chorizo. Add the white wine and turn up the heat so it bubbles for a couple of minutes.
Add the pinch of paprika and turmeric and enough stock to cover the rice... turn the heat back down.
Simmer for approx 10 minutes until the liquid has gone. Add more bit by bit until the rice is fluffy and cooked all the way through. I also added a handful of frozen peas at the end of the cooking process... every little helps, eh?
Season to taste.