Cut turkey in smaller pieces, and clean mussels. Slice paprika and celery stalks, finely chop onions and garlic. Cut green beans in smaller pieces and shortly cook with pea.
Sauté turkey in the hot oil until it becomes brown on every side. Take it out on a plate and keep it at warm.
Sauté onions, garlic, paprika, celery and sliced peeled tomatoes in the remaining oil. Pour under little water and altogether overboil shortly.
Add sautéd turkey , mussels, shrimps, scampi, sea fruits, artichokes cut in quarters, pea and green beans. Pour over wine, add Vegeta, saffron, pinch of salt and pepper.
Cook without stirring for about 15 minutes in a covered casserole at low heat. Afterwards, mix boiled rice and parsley and once more shortly boiled over.
Paella serve sprinkled with Parmesan cheese.
This dish got its name after a vessel it is prepared in, which has to be wider but not too deep.