Baked Paella Pouches
Thaw the peas. Cut the fish and the chicken into bite-size pieces.
Thaw the shrimp and drain well.
Preheat the oven to 200°C (approximately 390°F).
Rinse the red and yellow bell peppers, cut in half, remove seeds and white ribs and cut into strips. In a bowl, stir the peas, olive oil, olives, parsley, shrimp, chicken and cod together. Season with the saffron, paprika, lemon juice, and salt and pepper to taste.
Cut 4 strips of aluminum foil. Divide the paella mixture between the strips of foil. Top with another piece of aluminum foil and seal the edges.
Place on the the middle rack of the oven and cook for 30 minutes.