• Bring a large saucepan of water to the boil. Generously season with salt. • Cook risoni in boiling water over high heat until 'al dente', 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the pan with a drizzle of olive oil.

• Meanwhile, cut capsicum into bite-sized chunks. Roughly chop tomato. Finely chop garlic and parsley. • In a large bowl, combine prawns, half the garlic and a drizzle of olive oil. Season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and tomato until tender, 4-5 minutes • Add tomato paste, Aussie spice blend and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes.

• Add reserved pasta water and cooked risoni to veggie mixture in frying pan. Cook until slightly thickened, 1-2 minutes. • Remove from heat and stir through the butter and baby leaves. Generously season with salt and pepper. Transfer to a large bowl.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 4-5 minutes. • Remove pan from heat, add half the parsley and toss to combine.

• Divide Paella-style risoni between bowls. Top with garlic prawns. • Sprinkle over remaining parsley to serve. Enjoy!