Prawns, Saffron, Chilli and Tomato with the traditional risotto base and process.
Fresh saffron tastes completely different. I bought saffron in Hobart that had been grown in Tasmania and it made this dish so much better. If you want a stronger colour to the dish, soak the saffron in some warm water for a couple of hours before use. Medium prawns are sweeter and the right size for this dish.