Preheat the barbeque until hot. Place the paella pan on the barbeque and heat the oil. Add the onion and garlic and cook stirring frequently for 3-5 minutes or until the onion has softened. Stir in the rice, peppers, turmeric, paprika and chilli flakes and cook for a further 2-3 minutes. Add the tomatoes, stock and wine, bring to the boil, reduce the heat and simmer for 15 minutes or until reduced.
Add the peas and beans and cook for a further 5 minutes. Stir through the lemon juice and season. Serve with lemon wedges and crusty bread.