Place shrimp in a medium bowl. Add 2 tablespoons olive oil, paprika, oregano, black pepper and 1/2 teaspoon salt. Toss to mix well until evenly covered.  Cover and refrigerate.

Heat 2 tablespoons olive oil in paella pan or skillet over medium heat.  Add garlic, red pepper flakes, rice, bay leaves, 3/4 parsley and saffron, stir until rice begins to brown a bit.  Slowly stir in broth, lemon zest and add remaining salt if necessary.  Bring to a boil, cover and reduce heat to medium low.  Simmer for 15 minutes, add peas; cover and cook for 5 minutes more or until rice is tender.

Heat remaining olive oil in a sauté pan over medium heat.  Add sausage; cook for 3 minutes.  Stir in onion and bell pepper; cook for 3 minutes.  Add shrimp and cook until both sides are pink. Top rice mixture with bell pepper/sausage/ shrimp mixture.  Sprinkle with remaining fresh parsley, lemon juice and serve.