Heat the oil in a large non-stick frying pan, add the garlic and turmeric and cook for 1 minute.
Stir in the rice and mixed herbs, then pour in the chicken stock. Leave to simmer gently for 15-20 minutes, uncovered, until most of the liquid has been absorbed.
Add the peas and olives, stir well and simmer for 2 minutes. Just before serving, stir through the prawns and lemon juice to heat through.
Serve the paella straight from the pan, with extra lemon wedges for squeezing.