Oven baked prawn fideuà

Ingredients

• 1 onion, roughly chopped
• 1 carrot, peeled and roughly chopped
• 2 sticks celery, roughly chopped
• 3 garlic cloves
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp sweet smoked paprika
• 1 small jar wood roasted peppers, finely chopped
• 100ml/3½fl oz amontillado sherry
• 800ml/1½ pints shellfish stock from a tin or fishmonger (not fish stock)
• 20 raw tiger prawns, heads and shells removed and saved, deveined and chopped
• 4 large prawns, shell on
• 300g/10½oz angel hair pasta or fideos
• 1 lemon, cut into quarters
• 1 tbsp finely chopped parsley
• 3 large raw tiger prawns, in shell
• 2 free-range egg yolks
• 4 garlic cloves
• 100ml/3½fl oz extra virgin olive oil
• 100ml/3½fl oz light olive oil or vegetable oil
• lemon, to squeeze

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