Spanish-style roasted red pepper and paprika prawn rice

Preheat the oven to 180C fan. Heat a splash of olive oil in a large oven proof frying pan. Add the pepper (1) and onions (1) and sauté for 5-10 minutes, until soft. Add the garlic (3 cloves) and cook for a further 2 minutes before stirring in the red pepper paste (3 tbsp). Cook for 1 minute then add the risotto (300 g) and cook for a further minute.

Stir in the vegetable stock (700 ml), saffron (1 pinch) and preserved lemon (1). Stir and season with salt and pepper. Arrange the arlintia tomato (275 g) and piccolo vine tomatoes (150 g) on top of the rice, then transfer the pan into the oven. Bake for 35-40 minutes, until the rice is cooked – add a splash of water if it looks too dry at any point.

Meanwhile, add the king prawns (200 g) to a mixing bowl with the tomato purée (1 tbsp), chilli paste (1/2 tsp), smoked paprika (1/2 tbsp) and 1/2 tbsp of olive oil and a pinch of salt. Mix to coat and then thread onto pre-soaked skewers. Remove the rice from the oven and leave to stand with the lid on, and then heat the grill to medium-high. Lay the skewers onto a foil-lined baking tray, and grill the prawns for 6 minutes, turning halfway, until cooked through.

Drizzle with a little extra virgin olive oil and scatter over the parsley (1 handful) to serve.