Start by heating extra virgin olive oil in a deep pan over medium-high heat. Add the minced garlic, finely chopped onion, and red bell pepper. Sauté for about 3 minutes until softened and fragrant.

Stir in the short grain rice, turmeric, and paprika until everything is well combined.

Next, add the canned chopped tomatoes and chicken stock into the pan. Gently stir in the saffron threads. Bring the mixture to a rolling boil.

Reduce the heat, cover the pan, and let it simmer for about 20 minutes.

Once the rice is nearly cooked, layer the peeled shrimp, scrubbed clams (or mussels), and thawed peas on top. Cover again and cook for an additional 10-15 minutes, or until the clams/mussels open and shrimp turns a lovely pink.

Remove the pan from heat and sprinkle freshly chopped flat-leaf parsley over the top. Serve with lemon wedges on the side.