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Cook the risoni in a pot of boiling salted water until tender. Drain, rinse with cold water, sprinkle with a little olive oil and set aside.
Heat the oil in a frying pan. Add the chilli and onion and cook until soft. Add the wine and simmer until reduced by half. Add the tomato paste, cook for a few minutes, then add the tinned tomatoes.
Bring to the boil then turn the heat down and simmer gently for 15 minutes. Add the prawns, calamari and mussels, cover and gently cook for a further five minutes (or until just cooked) then stir in the fresh tomatoes and marjoram.
Add the risoni and heat through. Season to taste and garnish with baby rocket (optional).