Remove 2 frozen Birds Eye Hoki fillets and thaw following packet directions. Cut into large pieces.
Heat oil in a deep non stick frypan over medium heat. Cook onion for 2 minutes until softened. Add chorizo and capsicum and cook for a further 3-4 minutes or until starting to crispen.
Add the quinoa, saffron and paprika, stirring to coat. Pour in stock and bring to the boil. Reduce heat, cover and simmer for 10-12 minutes or until half the liquid is absorbed, stirring occasionally.
Stir through the peas and arrange fish on top of paella, cover with lid and cook for 5 minutes. Add prawns, cover and cook for a further 5 minutes or until all the liquid is absorbed, removing lid in the last 1-2 minutes. Scatter paella with parsley and serve with lemon wedges.
Add green beans and mussels to the paella, if desired.