Preheat oven to 400 degrees F.

Heat olive oil in a deep skillet over medium-high heat.

Add chopped green onions and minced garlic to the skillet.

Cook until the onions and garlic are tender, about 8 minutes.

Add quartered button mushrooms to the skillet.

Saute the mushrooms for 4 minutes.

Add paprika, salt, and cayenne to the skillet.

Stir until the spices are fragrant, about 30 seconds.

Add peeled, seeded, and chopped tomatoes and diced green bell pepper to the skillet.

Saute for 2 minutes.

Add chicken broth, dry white wine, and cream to the skillet.

Add the chorizo rounds to the skillet.

Bring the mixture to a simmer.

Break angel hair pasta in half and add it to the pan.

Cook until the pasta is tender, stirring occasionally, about 8 minutes.

Set the skillet in the preheated oven.

Bake until all liquid is absorbed and the pasta is crusty, about 25 minutes.

Remove from oven and let rest for 5 minutes.

Sprinkle with minced fresh parsley and serve immediately.