Before you start, preheat oven to high grill.
Prep capsicum. Toss on a lined oven tray with oil and season with salt. Grill for about 10 minutes, until blistered.
Prep shallot, garlic, chilli and tomato. Reserve some chilli to garnish. Heat oil in a medium fry-pan on medium-high heat. Cook shallot and garlic for 3 minutes, until starting to soften. Add chilli and smoky cumin spices and cook for 1 minute, until fragrant. Add canned and fresh tomatoes, bring to the boil and simmer for 5-6 minutes until tomatoes have broken down.
Add prawns to pan, ensure they are submerged in sauce, then simmer for 5 minutes, until cooked through. Add a splash of water if needed, to ensure prawns are fully submerged when they cook. Season to taste with salt and pepper.
Slice bread thickly, place on an oven tray and drizzle with olive oil. Toast on upper oven rack for 1-2 minutes, until golden brown.
To finish, scatter capsicum over prawns. Prep parsley.
Serve prawns drizzled with olive oil and topped with parsley and reserved chilli. Serve bread and saffron aioli on the side.