Prawns with Tomato, Saffron and Anchovy Sauce

• 100 g red peppers, cut in pieces
• 2 garlic cloves
• 20 g olive oil
• 100 g dry white wine
• 1 pinch saffron threads
• 2 tinned anchovy fillets
• 400 g tinned chopped tomatoes
• 24 large raw prawns, peeled
• 1 pinch fine sea salt
• 1 pinch ground black pepper
• 1 pinch sugar

Serving

• 2 cucumbers, deseeded and cubed
• 4 Tbsp fresh chives, finely sliced
• 1 lemon, cut into 6 wedges