Place ½ the garlic, oil, paprika and lemon zest into a bowl, add prawns and toss to coat. Refrigerated for 15 minutes.
Place tomatoes, ½ the remaining garlic and red wine vinegar in a bowl, season and set aside.
Heat oil in a large frying pan and add onion and remaining garlic, cook stirring until tender.
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.