Barcelona Paella de Cataluña (Barcelona Paella from Catalonia)

1 medium red onion, diced
3 large garlic cloves, roasted
1 red bell pepper, roasted
4 tomatoes, blanched, skin removed, diced
1.5 C green peas
1/4 C olive oil
3/4 C dry Spanish Chardonnay
1 lb. sea scallops
1.5 lbs. shrimp, shelled
1 lb. calamari, cleaned and sliced into "rings"
3 medium chorizo sausages, cubed
1tbsp lime juice
1 phial saffron filaments, infused into 1/2 C hot chicken broth
2 C water
2 tbsp. unsalted butter
sea salt and cracked course pepper to taste

Preheat oven to 325°F. Bring white wine and butter to a boil. Add cleaned shelled shrimp, scallops and calamari. Cover and steam until shrimp, scallops and calamari lose pink color. Remove shrimp, scallops and calamari from broth; reserve. In a fry pan, heat olive oil. Brown chorizo sausage cubes until golden brown; reserve. Add garlic and red onion and saute until semi-translucent, then add rice. Pour in chicken broth, bring to boil. Let rice cook for 25 minutes or until tender (not "soupy"). Mix in infused saffron, roasted red pepper and tomatoes, peas, lime juice, salt and pepper. Mix in reserved shrimp, scallops and calamari. Bake for 15 minutes. Garnish with lime wedges and parsley.