A beautiful golden and crunchy winter recipe. Serve it with rustic bread and share it with friends.
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.