Preheat the oven to 400F.
Heat a 12-inch oven-safe paella or cast iron pan over medium heat. Add oil and onions; cook stirring often until the onions begin to soften. Add garlic, cook for 1 minute.
Add in sausage slices, peppers, mushrooms and salt. Cook, stirring often until the mixture begins to reduce, about 5 minutes.
Add in the rice, both paprikas, turmeric, and red chili flakes. Cook and stir for 1 minute. Add wine and deglaze, scraping up any cooked bits stuck to the bottom of the pan.
Add wine and deglaze, scraping up any cooked bits stuck to the bottom of the pan.
Add in the vegetable stock, tomatoes and bay leaves. Bring to a boil, then carefully place in the oven and cook for 20-30 minutes, checking at the 20 minute mark, until the rice is tender and no liquid remains. Stir in parsley. Let stand for 5 minutes. Serve with lemon wedges.