Heat a large frying pan over medium-high heat. Sautee the onion in olive oil until it is softened. Add garlic and cook for a minute, then add turmeric, paprika, rice, tomatoes and stock to the pan. Stir to combine and bring to the boil. Reduce heat to low and cover. Simmer for 15 minutes, stirring occasionally until the rice is tender.

Remove lid, stir in peas, ham and prawns and cook for a further 2 minutes or until heated through.

Serve with lemon wedges.