In a saucepan heat 2 tablespoons olive oil over medium heat.
Add in the onion and half the garlic and fry until golden .
Pour in 1/2 the wine to soften the onion then add in the tomatoes and cook for a few minutes over high heat then reduce to simmer.
Stir in the cumin, paprika, salt and pepper and a drizzle a bit more olive oil.
Add in the parsley, chili, thyme and remove from heat.
In another frying pan, heat up a little more oil and fry the remaining garlic until fragrant. Add in the prawns or shrimp, season with salt and pepper and cook for two minutes.
Deglaze the pan with the remaining wine.
Add the prawns into the rougaille and stir through the fresh cilantro.
Serve with white rice and a salad. Enjoy!