1. In a paella dish or large skillet, cook garlic and onion over medium heat until the onion becomes translucent.
2. Add chicken to the pan and cook until lightly browned.
3. Add the marinara mix and cook until the fish turns opaque.
4. Stir in the chopped tomatoes and turmeric/saffron. Cook until the tomatoes begin to thicken.
5. Add the rice and stir to combine.
6. Pour in the fish stock until the rice is completely covered. Cover the pan with a lid or foil and simmer for 10 minutes.
7. Remove the lid and sprinkle in the frozen peas. Stir gently to combine, season with salt and pepper. If the stock has evaporated and rice is still undercooked, add a little more water.
8. Arrange the capsicum strips, prawns, mussels, and optional crab on top in a symmetrical pattern. (I like to alternate capsicum, prawns, and mussels with the crab in the centre.) Cover again and reduce to a slow simmer for another 10 minutes or until the water is absorbed, the rice is cooked, prawns have changed colour, and mussels have opened. Do not stir — traditional paella has a layer of crusty rice at the bottom.
9. Serve with lemon wedges on the side.

Modifications for dietary preferences:

• Vegetarian → Replace meat/seafood with mushrooms, use vegetable stock, and top with asparagus instead of prawns.
• Seafood-free → Add chorizo and use chicken stock.
• Pescatarian → Omit the chicken.