Deseed and slice the pepper into thin strips, slice the onion, and crush the garlic.

Heat a wide-based pan with the olive oil over a medium-high heat. Once hot, add the pepper, onion and garlic with a pinch of salt and sugar, and cook for 8–10 minutes until softened.

Once softened, stir in the turmeric, smoked paprika and tomato paste.

Add the rice and stir to coat the grains, cooking for 1–2 minutes.

Boil a kettle and dissolve your stock. Add it a ladle at a time, stirring continuously, for 20–25 minutes, until the rice is tender and has absorbed most of the liquid.

While the rice cooks, combine a squeeze of lemon juice with the mayonnaise and some black pepper - that's your lemon aioli.

Add the prawns and peas, cover the pan, and cook for a further 4–5 minutes, until the prawns are cooked through.

Take the pan off the heat. Add the juice of half the lemon wedges and half the parsley, then taste and add a little more salt if it needs it.

Drizzle over the aioli, sprinkle over the rest of the parsley, and serve with a lemon wedge.