On a medium heat, In a large frying pan, melt 2 tbsp of butter and add the onions and cool until soft but not browning.
Add the chorizo and gently cook until all the oils are released.
Add the risotto rice and keep stirring gently until all the butter and chorizo oils are soaked up by the risotto rice, stir in the paprika.
Gradually add a ladle of fish stock to the risotto and simmer until the fish stock has soaked up and then add another ladle of stock and repeat until the risotto rice is tender and cooked.
Add a handful of parsley and stir through the risotto rice.
Mix through the cooked seafood mix to warm the seafood through the rice.
Serve with a squeeze of lemon juice and a sprinkle of parsley.