Italian baked prawns with chilli and saffron

¼ cup olive oil, plus extra for drizzling

3 cloves garlic, finely chopped

3 shallots, finely chopped

3 large ripe tomatoes, peeled and roughly chopped

1 tsp saffron

1 tsp sea salt

200 ml dry white wine

1 tbsp tomato paste

12 large green king prawns

½ cup fresh bread crumbs

1 tsp chilli flakes

1 tbsp finely grated lemon zest

2 tbsp finely chopped parsley

Freshly cracked black pepper

Heat oil in a large skillet over medium high heat and cook onions and garlic for 2-3 minutes or until golden.

Add tomatoes and cook for 2-3 minutes or until softened.

Add saffron, salt, white wine and tomato paste and stir to combine.

Preheat oven to 220 C.

Nestle the prawns into the tomato sauce in a single layer. Sprinkle with breadcrumbs, chilli and lemon zest and drizzle with extra olive oil.

Roast for 15- 20 minutes or until prawns are cooked and the crumbs are golden and crunchy. Serve sprinkled with fresh parsley and a good grind of black pepper.

Serves 4.

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Italian baked prawns with chilli and saffron