Romesco Tail On Prawns With Spanish Rice And Chilli Butter Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and chop lengthways in wedges

Peel and finely slice your brown onion[s] and garlic

Combine your tomato paste and saffron in 225ml [300ml] [450ml] boiled water – this is your stock

Heat a pot over a medium-high heat with a drizzle of olive oil

Once hot, add the sliced onion and garlic with a pinch of salt and cook for 4-5 min or until softened

Once softened, add your ground smoked paprika and white long grain rice and give everything a good mix up

Cook for 30 secs or until fragrant

Meanwhile, add the chopped pepper to a baking paper-lined baking tray with a drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 15-18 min the pepper is tender and slightly charred

Once fragrant, add the stock and and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

While the rice is cooking, zest your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Roll the zested lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Chop your parsley finely, including the stalks

Add your chilli flakes (can't handle the heat? Go easy!) to a small heatproof bowl with a knob of butter and put it in the microwave for 1 min or until melted

Once melted, whisk through the mayo and lemon zest with a squeeze of lemon juice – this is your chilli butter mayo

Wash your salad

When everything's nearly ready, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, drain then add your tail on jumbo prawns and cook for 7-8 min or until the prawns are cooked through

Cooking for 3? Use 2 pans!

Once the prawns are almost cooked, stir through your romesco sauce with a knob of butter and a small splash of cold water and give everything a good mix up until the butter has melted – these are your romesco tail on prawns

Toss the salad through the roasted pepper on the tray with a squeeze of lemon juice and a drizzle of olive oil

Season with a grind of black pepper – this is your roasted pepper salad

Once the rice is done, stir through your vegetable stock mix and chopped parsley then remove from the heat and set aside (lid on) to steam until serving – this is your Spanish rice