• 

  red peppers cut in pieces

  100 g
• 

  garlic cloves

  2
• 

  olive oil

  20 g
• 

  dry white wine

  100 g
• 

  saffron threads

  1 pinch
• 

  tinned anchovy fillets

  2
• 

  tinned chopped tomatoes

  400 g
• 

  large raw prawns, peeled

  24
• 

  fine sea salt

  1 pinch
• 

  ground black pepper

  1 pinch
• 

  sugar

  1 pinch

Serving

• 

  cucumbers deseeded and cubed

  2
• 

  fresh chives finely sliced

  4 Tbsp
• 

  lemon cut into 6 wedges

  1