Easy peasy paella from Pimp My Rice: Over 100 inspirational rice recipes from around the world by Ni

Ingredients

• salt and freshly ground black pepper
• 4 large cooked prawns/shrimp, shell and heads on
• 1 tbsp chopped parsley leaves
• 225 g/8 oz/scant 1¼ cups paella or risotto rice, rinsed and drained
• 75 g/2½ oz/⅔ cup frozen peas
• 4 tomatoes
• 115 g/4 oz peeled prawns/shrimp
• 8 mussels, scrubbed and bearded
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 150 ml/5 fl oz/scant ⅔ cup white wine
• 1 lemon, cut into 4 wedges
• 450 ml/15 fl oz/scant 2 cups fish stock
• 1 tsp salt
• 1 red pepper, deseeded and sliced
• 1 heaped tsp turmeric
• 300 g/10½ oz any white fish fillets, skinned and cut into chunks
• 4 tbsp olive oil