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Add onion to heavy-based frying pan over low heat and sauté until soft.
Add carrot, garlic, paprika, thyme, bay leaves, capsicum, beans, peas and cherry tomatoes and stir.
Add tinned tomato and stock and bring to simmer.
Add rice and stir through so it’s evenly distributed. Try not to stir rice again — you want a lovely crust on bottom of pan, a trademark of traditional paella.
Cover and simmer like this for about 10 mins.
Uncover and gently press prawns into mix, then continue to cook until rice is cooked and you have a lovely crust forming on bottom.
Serve with drizzle of olive oil and good squeeze of lemon juice.