In a large dutch oven or pan, heat the olive oil over medium-high heat. Add the chorizo and ham, and cook for 3 minutes, until some of the fat is rendered from the meats. Add the onion, and red bell pepper, and reduce the heat to medium, cook for 4-5 minutes. Add garlic; sauté for 30 seconds (making sure garlic does not burn). Add crushed tomatoes, cream, vino seco, basil, oregano, paprika, and salt + pepper; cook for 5 minutes. Reduce the heat to low and add the cream. Simmer for 5 to 7 minutes. Set aside.