Seafood Risotto with Chorizo

Name: Seafood Risotto with Chorizo
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 400 g fresh mussels, scrubbed and debearded; 160 g onions, quartered; 2 garlic cloves; 40 g olive oil; 200 g raw squid rings; 200 g mixed peppers (e.g. red, green), cut in pieces (3 cm); 50 g chorizo, sliced thinly; 400 g tinned chopped tomatoes; 1 ½ tsp salt; 2 pinches saffron threads; 200 g water; ½ tsp chicken stock paste, homemade or ½ chicken stock cube (for 0.5 l); 350 g white short-grain rice, for soups etc., (e.g. risotto or paella rice) 13 min cooking time; 50 g peeled, raw prawns; 1 lemon, cut in wedges, for serving