In a medium size saucepan, keep the chicken broth and saffron warm over medium-low heat.
Meanwhile, in a large nonstick skillet  with a tight-fitting lid, heat 1 tablespoon EVOO, one turn of the pan , and the butter over medium heat. Add the vermicelli and toast until golden, 2-3 minutes. Add the onion and garlic and cook until softened, 2-3 minutes. Stir in the rice to coat, then add the thyme, turmeric, paprika and cinnamon; season with salt and pepper. Pour in the saffron broth and bring to a boil, then lower the heat, cover and simmer for 15 minutes. Stir in the shrimp, peas and parsley and cover and cook for 3 minutes. Uncover the pan , increase the heat to medium and cook until the rice is golden, 2-3 minutes.
In another skillet , heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, about 1 minute. Add the chicken and cook until browned, about 5 minutes. Pour in the wine, scraping up any browned bits, and cook until slightly reduced, about 3 minutes. Stir into the crispy rice.