Slice linguica or smoked sausage into 1/4-inch rounds and quarter them.

Marinate prawns in saffron-infused olive oil.

Season prawns with kosher salt and crushed red pepper.

Prepare other seafood (clams, mussels) if desired.

Cook diced yellow onions in half the olive oil until translucent over medium-high heat.

Add fresh thyme, turmeric, kosher salt, and arborio rice to the onions.

Stir well to coat the rice with the spices and oil.

Add chicken or vegetable stock, stir once, and set on low heat for about 20 minutes, or until rice is al dente.

In a large sauce pan, warm minced garlic in the remaining olive oil and add diced red pepper.

Add diced pineapple, mango, papaya, sausage, and marinated prawns to the garlic and red pepper mixture.

Sauté the ingredients for one minute.

Add rum (optional) and cook for another minute to burn off the alcohol.

Add the cooked rice to the pan with the shrimp and fruit mixture.

Toss all ingredients together carefully until thoroughly incorporated.

Moisten with a little more stock if necessary to achieve the desired consistency.

Mound the paella in a bowl or on a plate for serving.

Garnish the paella with pineapple spears, sliced chives, and sliced starfruit (if desired).