In a 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat until it begins to shimmer.
Quickly sear 1 pound thinly-sliced sirloin steak on both sides in the skillet, then remove to a bowl or plate keep warm. (The easiest way to do this is to cover with foil.)
Add remaining 1 tablespoon olive oil to the pan, along with 1 chopped onion, 1 chopped red bell pepper, and 8 ounces of diced chorizo. Cook for 5-6 minutes until the veggies soften.
Stir in 3 cloves minced garlic, ⅛ teaspoon red pepper flakes, and ½ teaspoon dried oregano. Cook for another minute or so.
Add 2 cups Arborio short grain rice to the skillet. Stir to coat with the oil and cook for about 3 minutes.
Stir in 1 tablespoon Worcestershire sauce, 1 dried bay leaf, the zest of 1 lemon, 30 ounces beef broth, 1 cup white wine (or water), and a 14 ½ ounce can of diced tomatoes (do not drain). Bring to a boil, then cover and reduce the heat to medium-low. Simmer for 20 minutes. Don't touch it while it's simmering!
When just 6 minutes are remaining, lift the lid and stir in 1 pound shrimp and 1 cup peas. Replace the cover and cook until the shrimp is opaque and pink, and the rice and peas are tender.
Remove the cover and stir in the beef. Garnish with parsley, serve, and enjoy!