I love making seafood-based dishes when friends gather at our home. I bought some really beautiful prawns at St Lawrence Market—so that was a source of inspiration for this dish. I envisioned the prawns to have pride of place, so I didn't want to camouflage them in rice (as one would for a biryani). I took some tips from a paella recipe I found on YouTube, because I knew I wanted to use my Indian Kashmiri saffron, too (thank you, Mamma @.s17). I started with a sauté of shallots and garlic, and then I added tomato passata. After that, the spices went in: turmeric, cumin, smoked paprika, pul biber, a bit of fresh red chili. Then the basmati was added (verboten in a paella, but it worked in this dish). I added water, bit by bit, as one would to make a paella or a risotto. I deglazed the pan with white wine (you can skip this step, if you are a teetotaler). And then, the beautiful ingredient which is used in a paella—saffron—was added. When the rice was al dente, I arranged the prawns on top; gently pushing them into the rice. Covered it for 15 minutes, and before serving, I adorned it with Italian flat leaf parsley. It is delicious when paired with a bottle of COS Rami.