In a frying pan, heat up the olive oil. Fry the garlic & onions. Season them with salt & pepper.
Add the butter & cook them for 3 minutes on high heat. Stir occasionally.
Add the wine & cook for 4 minutes.
Add the stock cube to the boiling water & stir until it has dissolved.
Add the rice to the frying pan & cook for 5 minutes over high heat, stirring frequently.
Add the stock, tomato passata, tomato paste & parsley to the pan & stir well together.
Bring to boil. Then lower heat, cover the pan & simmer for 20 minutes.
Check if the rice is cooked through. If yes, turn off the heat.
Serve the rice with the prawns on top.