12 prawns, peeled, heads and tails attached
5 cloves garlic, finely chopped
5 tablespoons olive oil
2 teaspoons paprika
1 tablespoon lemon zest
3 tomatoes, grated
1 tablespoon red wine vinegar
1 red onion, diced
2 cups paella rice
4 ½ cups chicken stock
1 teaspoon saffron
Salt & pepper
3 eschallots thinly sliced on the round
½ cup parsley leaves
½ cup mint leaves
¼ cup dill
Aioli
Limes

For marinade: mix 2 cloves garlic, 2 tablespoons oil, 2 teaspoons paprika and lemon zest, season and add prawns. Marinate 15 minutes. Panfry prawns, set aside.

For sofrito: mix tomatoes, 1 clove of garlic and red wine vinegar, season.

Sauté red onion and 2 cloves of garlic in large frying pan, add rice, cook for 1 minute, add sofrito, cook for 1 minute.

Place saffron in 1 tablespoon boiling water and mix with chicken stock. Slowly add stock, stirring 20-25 minutes. Top with prawns, cover and rest for 5 minutes. Combine with herbs and eschallot.