In a large hot pot with olive oil, caramelize the peppers, onions and garlic. Once brown, add in the chorizo and saute for 3 to 4 minutes. Then, add in the tomatoes, crushed red pepper flakes, saffron, salt and pepper and simmer for 30 minutes.
In a large hot saute pan with butter add in the seafood and cook until brown and almost done. Once it is to this point, add in the tomato saffron sauce and braise the seafood until the seafood is cooked through out. Finish with herbs, salt and pepper.
Cook the pasta in a large pot of boiling salted water. Once the noodles have reached al dente, remove from the pot and place in a large bowl with the seafood and tomato saffron broth covering it. Garnish with fresh herbs, scallions and lemon.