Smoky prawns with tomato and coriander

Method

1. Heat the oil in a large frying pan or sauté pan, then add the onion. Fry gently for 10 minutes, stirring often, until softened but not coloured, then add the garlic and paprika. Cook for another 3-4 minutes.
2. Add the tomatoes, vinegar and sugar, bring to a gentle simmer, season, then cook for 20 minutes, stirring often, until reduced and rich. Set aside until needed (see Make Ahead)
3. When you’re ready to serve, add the prawns to the pan, stir to coat and cook for 3-4 minutes until just pink. Chop most of the coriander and stir it through with a generous drizzle of extra-virgin olive oil (see tip). Taste and adjust the seasoning. Scatter with the sliced chillies and remaining coriander sprigs, then serve with lemon quarters in a sharing bowl, with plenty of crusty bread to mop up the sauce.