Heat 2 tablespoons of the olive oil in a paella pan or large frying pan (you may need to use 2 frying-pans if you do not have one large enough). Add the fish to the pan, stir-fry for 2 minutes then transfer to a mixing bowl with all the juices and set aside. Heat the remaining olive oil in the pan and add the onion, garlic and capsicum. Fry for 6–7 minutes, stirring frequently, until the onion and capsicum have softened. Stir in the tomatoes, cook for a further 2 minutes, then add the rice, stirring to coat the grains, cook for 2–3 minutes. Pour in the Simon Gault Home Cuisine fish stock and wine, then add the peas and saffron water, season well with salt and freshly ground black pepper and combine all the ingredients. Gently stir in the reserved fish along with all the juices and the prawns. Cook over a gentle heat for 25 minutes or until the stock has been absorbed but the mixture is still moist. Place under a grill for about 5 minutes to give the top of the rice some colour. Remove from the heat and leave to stand for 5 minutes before serving in the pan at the table.