Peel and chop the onion and garlic and cut the peppers into pieces. In few minutes, fry everything in the oil until translucent in a paella skillet pan or non-stick frying pan.
Add the rice, bay leaf and paella seasoning and fry for a few minutes more. Pour in the wine, bring to the boil and add the stock, diced tomatoes and peas.
Bring to the boil, reduce heat and simmer, uncovered and without stirring, for about 20 minutes until the rice has absorbed the liquid.
Fry the marinated pieces according to the pack instructions and add them onto the paella. Garnish with lemon wedges and coarsely chopped flat-leaf parsley.
TIP: Instead of ready-made paella seasoning, you can also use your Home-made seasoning. For this recipe take ½ tsp smoked paprika (sweet), ½ tsp turmeric powder, ¼ tsp cayenne pepper, and 1 sachet saffron threads.