Jollof Paella with Prawns and Smoked Paprika

Paella and jollof rice have more in common than they get credit for: both start with a base of tomato and aromatics, both are cooked low and slow in a wide shallow pan, and both inspire genuine debate about the right way to make them. This version leans into that overlap, building a jollof-style tomato-pepper base, then letting the rice cook undisturbed paella-style so a light crust forms on the bottom.

Smoked paprika stands in for some of the usual jollof heat, giving the dish a deeper, more smoky backbone, while prawns nestled into the rice near the end of cooking add a briny sweetness. It's a dinner built for a table you're sharing, ideally straight from the pan it was cooked in.

Resist the urge to stir once the stock goes in — that's what gives paella its texture. Let it simmer undisturbed, nestle the prawns and peas on top only for the last 8-10 minutes, and rest the pan briefly before serving so the rice settles.