In a cast iron, on medium high heat, add oil. When hot, sauté chorizo until brown on both sides, about 2 to 3 minutes. Remove and set aside.
Add onion, pepper, and garlic and saute for 4 to 5 minutes.
Add rice and stir to toast, about 3 minutes. Stir in seafood stock, water, diced tomatoes, with all juices, salt, pepper, and turmeric. Stir until combined. Bring to a boil. Top with calamari rings. Cover with foil and let simmer, until all liquid is absorbed. Remove foil. Top with peas. Stir and sprinkle with parsley.