Spanish Garlic Prawns On Spicy Rice

Boil a kettle 

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-size pieces

Peel and cut the red onion[s] into large pieces

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a medium-high heat

Once hot, add the peppers and onion with a large pinch of salt

Cook for 5 min, or until they have softened slightly

Meanwhile, peel and finely chop (or grate) the garlic

Combine the mayonnaise with 1/4 of the chopped garlic 

Add the white wine vinegar and 3 tbsp [6 tbsp] olive oil and mix vigorously into a smooth vinaigrette - this is your aioli 

Dissolve the stock cube[s] in 350ml [600ml] boiled water

Add the turmeric, rice and remaining garlic to the softened onion and pepper and stir to coat the grains in oil and spice 

Add the stock and bring to the boil

Once boiling, reduce the heat to very low, and cook, covered, for 15-20 min or until the water has absorbed - this is your spicy rice

Meanwhile, cut the tomatoes into wedges 

Add the chilli flakes (can't handle the heat? Go easy!) and smoked paprika to a dry pan and cook over a medium heat for 10-20 sec or until they are starting to smell fragrant 

Tip: watch the spices like a hawk to make sure they don't burn!

Add 2 tbsp [4 tbsp] olive oil, the tomatoes and a large pinch of salt and cook them for 4 min or until they have started to break down 

Meanwhile, chop the coriander roughly, including the stalks 

Add the prawns to the tomatoes, increase the heat to medium-high and cook for 3-4 min or until they have turned opaque and you are left with prawns in a light tomato sauce