Heat the oil in a pan over a medium heat, add the onion and fry for 5 minutes until softened. Add the Garlic Cooking Paste and tomato purée and fry for a further 2 minutes.
Add the chopped tomatoes, Pimenton and lemon juice to the pan, stir and bring to a gentle simmer.
Add the prawns cook gently for 3-4 minutes, until they are pink and just cooked through. Season to taste then serve immediately with bread to mop up the juices.