Saffron rice with prawns, peas and coriander

Ingredients

• 3 cups (750ml) fish or chicken stock
• large pinch of spanish saffron
• 2 tablespoons olive oil
• 2 onions, coarsely chopped
• 1 cup (200g) long grain rice, such as basmati
• 1 red capsicum, cut into strips
• 2 cloves garlic, chopped
• 500 grams green prawns, peeled, deveined, tails intact
• 1 cup (120g) frozen peas
• 1/2 cup coriander leaves
• lemon wedges, to serve