Boil a kettle Peel and finely chop (or grate) your garlic Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a generous drizzle of olive oil over a medium-high heat Once hot, add the pepper strips, sliced onion and chopped garlic with a pinch of salt and sugar Cook for 8-10 min or until softened

Once softened, add your ground turmeric, ground smoked paprika and tomato paste Add your arborio rice and stir to fully coat the grains and cook for 1-2 min or until fragrant

Dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water Add the vegetable stock a ladle at a time, stirring continuously for an initial 20-25 min or until the rice is tender and has absorbed most of the liquid

After 20-25 min, drain, then add your king prawns and cook covered for a further 4-5 min or until the prawns are cooked through

Meanwhile, cut your lemon[s] into wedges Combine a squeeze of lemon juice with your mayo and a good grind of black pepper – this is your lemon aioli Chop your parsley finely, including the stalks

Once the prawns are cooked through, remove the pan from the heat and add the juice of half the lemon wedges and half the chopped parsley (save the rest for garnish!) Give everything a good mix up and season with plenty of pepper – this is your king prawn paella

Drizzle the lemon aioli over the king prawn paella Garnish with the remaining chopped parsley and remaining lemon wedges to the side Enjoy!