Seafood paella (risotto?)

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Overview
Okay…. I don’t have a paella pan, didn’t have the correct Spanish rice and I don’t really know what I’m aiming for. I doubt this is Spanish, and based on the episode of ‘Final Table’ I just watched it’s probably not paella… I didn’t get the crust, use rabbit or snails! It tasted okay though, so here it is.

Time
About an hour

Ingredients
8 shelled raw prawns
12 calamari rings/strips
8 scallops, cut in half
3 chicken thighs, cut into small pieces
10 half-slices of chorizo
200ml onion paste
1 onion, diced
2 cloves of garlic, minced
1 capsicum, diced (I used red and yellow)
8 asparagus stalks, chopped
2 tomatoes
½ cup frozen peas (these work better than fresh)
400ml passata
1 ts smokey paprika
2 TB paella spice mix
1½ litres stock (chicken is best, but whatever you have)
½ cup white wine

Equipment
Paella pan – if you have one! (I don’t)

Method
1 – Cook seafood in a large frying pan. Sprinkle with a little paprika and paella seasoning. Cook until a little charred. Place in a bowl.

2 – Cook chicken and chorizo in a large frying pan. Sprinkle with a little paprika and paella seasoning. Cook until a little charred. Place in a bowl.

3 – Heat a small amount of oil in a mid-sized saucepan (5-6 litre capacity).
Cook the onion, garlic and capsicum until soft.

4 – Deglaze the frying pan with the stock and white wine. Bring to the boil.

5 – Add the rice, onion paste, tomatoes and passata to the saucepan. Mix to coat the rice well. Add the stock and wine, mix and leave covered over a medium-low heat for 10 minutes.

6 – Add the peas, asparagus and any leftover paella mix. Add the seafood and chicken, pressing down into the rice. Leave to cook, uncovered, for 7-10 minutes, until rice is almost fully cooked.

7 – Cover and leave off the heat to rest for 5 minutes. Serve with a lemon wedge.