Peel and finely chop the onion and garlic. In a large skillet or paella pan, heat 2 tablespoons of vegetable or olive oil over low heat. Add the chopped onion with a pinch of salt, and sauté for about 5-7 minutes until the onion turns golden and translucent.

Stir in the minced garlic and halved cherry tomatoes. Cook these together for 2-3 minutes until the tomatoes start to soften and release their juices.

Add the sweet paprika, ground turmeric, paella rice, salt, and freshly cracked black pepper to the skillet. Stir thoroughly to coat the rice grains evenly with the spices.

Pour in 4 cups of chicken stock and turn the heat up to medium-high. Bring the mixture to a gentle boil, then cover and reduce the heat to low. Allow it to simmer without stirring for about 15 minutes.

Once the rice has mostly absorbed the liquid, add the mixed frozen seafood directly on top, along with any mussels in their shells. Cover and cook for an additional 7 minutes on low heat.

Remove the pan from the heat and let it sit, covered, for 5 minutes. Garnish with freshly chopped parsley before serving.