Wash and dry all produce. Core and seed bell pepper, then slice into 1/4-inch-thick strips. Halve, peel, and finely mince shallot. Thinly slice garlic. Cut tomato into eight wedges.

Heat a large drizzle of olive oil in a medium pan over medium-high heat. Add bell pepper and a pinch of salt. Cook, tossing every now and then, until starting to soften, about 5 minutes. Toss in shallot and garlic. Cook until fragrant, about 30 seconds.

Add 4 tomato wedges to pan (save the rest for later) along with 1 TBSP butter, smoked paprika, turmeric, and rice. Stir to combine and cook until paprika is very aromatic, about 30 seconds.

Carefully pour into pan 13/4 cups water, stock concentrate, and a few large pinches of salt and pepper. Stir while scraping up any browned bits on bottom. Bring to a boil and let bubble 2 minutes. Reduce heat to low, give mixture a stir, and cover pan. Let simmer gently for 15 minutes.

After 15 minutes, remove lid from pan and carefully stir in peas. Place remaining tomato wedges on top of rice mixture. Cover pan and cook without stirring 5 minutes more. Meanwhile, melt 1 TBSP butter in a small pan over medium heat (use a nonstick pan if you have one). Crack in eggs and cook until whites are set, about 3 minutes. Season with salt and pepper.

Cut lemon into wedges. Place eggs on top of paella. Serve straight from the pan with lemon wedges for squeezing over.