Place 1 capsicum in the oven and roast for 25–30 minutes until blistered. Transfer to a bowl, cover with plastic wrap and allow to steam for 5 minutes (this will make it easy to peel). Remove the skin and seeds, chop the flesh into long strips and set aside.
Grind the saffron and salt in a mortar.
Heat the oil in a large paella pan (or frying pan) over medium heat. Add the chopped capsicum, onion, and garlic and cook for 2–3 minutes until the onion softens. Add the tomato, chicken, squid and rice and cook for 1 minute. Add the stock, paprika and crushed saffron and salt, and stir to combine. Bring to the boil then arrange the prawns and crab on top of the rice. Reduce heat to medium and cook for about 12 minutes until the stock has reduced enough and you can see the rice underneath. Push the mussels and pippies into the rice and cook for 5 minutes until their shells open. Reduce the heat to low, scatter the peas, roasted capsicum and parsley over the top and cook for a further 5 minutes.