Add the wine and stir to combine. Increase heat to medium-high and cook until reduced, stirring a couple times. Add the tomato and warmed broth. Season with salt. Stir in artichokes and frozen peas. Bring to a simmer. Stir well a few times and spread the rice out evenly in the pan. If the broth has been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady simmer. The rice should be completely covered by the broth. Do NOT stir again — the paella must cook undisturbed — this is key.
Meanwhile, in the last 10 minutes, slowly heat a grill plate, to cook chorizo and prawns.
Brush lightly with oil, then add the chorizo and cook, turning occasionally, until golden brown on both sides, about 5-6 minutes. Halfway through, add the prawns to same grill plate, and cook, turning occasionally, until cooked through, about 2 minutes per side, depending on size (if using a skillet, cook the chorizo and prawns in batches).
Top with parsley and season with sea salt. Serve with lemon wedges. Enjoy!
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