Heat 70ml of olive oil in a frying pan over medium-high heat and add garlic and shallots.
Stir in tomato paste, tomatoes, chilli flakes, saffron, and 2.5ml of salt.
Cook for 5 minutes, then add wine and cook for 1 minute more.
Add 100ml of water and the remaining salt, then simmer and reduce for 20 minutes.
Heat the remaining olive oil in another pan and fry prawns for 1 minute.
Add prawns to the sauce, season with pepper, and stir in breadcrumbs to thicken.
Cook for 2 minutes, then remove from heat and drizzle with olive oil.
Garnish with parsley and serve immediately with crusty bread.