For the seafood paella, defrost the prawns and mussels, clean and set aside. Sauté the salmon, peppers, tomatoes and onions in a party pan with olive oil.
Then briefly sauté the rice in it, add 2/3 of the soup and add garlic, tomato paste, peas and the spices.
Simmer for 15 minutes with the lid on. Mix in the small shrimps. Add the large prawns with the mussels decoratively on top and simmer gently for another five minutes.
Serve the paella with lemon wedges.