Spanish prawn soup with saffron mayonnaise

For the prawn soup: peel the prawns and remove the heads. Set aside, reserving the shells and heads.

Melt the butter in a large saucepan over a medium heat and fry the shallots and garlic for 2-3 minutes. Stir in the prawn shells and heads and fry for a further 3-4 minutes.

Stir in the tomatoes, rosemary, paprika and chilli flakes and cook for 1 minute then pour in the wine and boil for 1-2 minutes. Pour in 2 litres of water, bring to the boil then reduce the heat to low, cover and simmer gently for 20 minutes.

Strain the contents of the pan through a sieve into a clean pan, discarding the shells. Stir the rice into the strained liquor and season with salt and black pepper. Bring to a boil then cover, reduce the heat and simmer for 30 minutes, until the rice is cooked through.

For the saffron mayonnaise: while the soup is simmering, stir the saffron into the mayonnaise with the crushed garlic, lemon juice and a pinch of sea salt. Set aside.

To finish the soup, add the peeled prawns to the soup and cook for 3-5 minutes, depending on the size, until they are pink.

Use a handheld blender to blend the soup to a smooth consistency then return to the heat and warm through.

Ladle into warm serving bowls and top each with a spoonful of saffron mayonnaise.