1. In a large pan, heat the oil over medium-high heat. Add the onions and cook until softened, about 5 minutes.

2. Add the Peruvian chili, paprika and cumin and cook for 1 minute.

3. Add the tomato paste and cook for an additional 2 minutes.

4. Add the white wine and cook until almost evaporated, about 2 minutes.

5. Add the shrimp, shellfish, fish fond and water (if using) and cook for 5 minutes.

6. Add the rice and stir to combine. Cover the pan with a lid and reduce the heat to low. Cook for 15 minutes.

7. Remove from heat. Add salt, pepper and herbs to taste. Serve warm.