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Start by making your stock with boiling water and set it aside while you make the tomato sauce and peel the prawns.
Heat the oil in a high sided skillet or pan over medium heat. Saute the onions and garlic until they are soft and fragrant. This will only take about 5-6 minutes. Add in the chopped fresh tomatoes, and the chopped red pepper. The tomatoes will break down in the hot pan and create a sauce and the peppers will soften. If your tomatoes seem a little bit dry, add in 2-3 tablespoons of water to get everything going.
Add the rice to the pan and stir to coat it in the tomato sauce. Pour in the vegetable stock, paprika and chilli powder. Add in the prawn and peas. Bring up to a simmer and cover with a lid. Continue to simmer on low heat for about 12-15 minutes until the stock has been absorbed and the rice is tender and cooked.
Once the rice is cooked the prawns will definitely be cooked. They only take a few minutes and they essentially steam in the rice, meaning that they will be so tender and juicy.
Top everything with fresh basil and some lemon slices. The beauty of this rice dish is that you can just pop it in the middle of the table with a spoon and let everyone help themselves.