1 - Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins.

2 - Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften.

3 - Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika.

4 - Cover and simmer for 30 mins.

5 - Meanwhile, chop the prawns.