Wash the tomatoes, cut in half, cut out the stalk and dice.
Peel and roughly chop onion and garlic cloves.
Rinse fish fillet and shrimp in cold water and pat dry. Cut fish fillet into approx. 2 cm cubes.
Heat oil in a large frying pan. Sear shrimp and garlic in it for about 1 minute and remove. Add onion to pan and sauté briefly in remaining drippings over medium heat. Add tomatoes, peas and rice and saute for about 5 minutes.
Mix cremefine and soup together and pour over rice. Season with turmeric, salt and pepper.
Simmer paella over low heat, covered for about 10 minutes (Do not stir from this point on). Then add shrimp and pollock fillets on top of rice and cook with lid on for another 10 minutes.
Wash and quarter the lemon and serve with the paella.
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