Seafood and saffron soup

Ingredients

• 60 ml olive oil (¼ cup)
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 fresh bay leaves
• 2 large tomatoes, finely chopped
• 60 gm jamón or prosciutto, finely chopped
• 300 gm vongole, soaked in cold water for 10 minutes, drained
• 90 gm medium-grain rice, such as Calasparra (see note)
• 120 ml dry white wine
• 1 pinch of saffron threads
• 1 tsp lemon juice
• 12 medium green prawns, peeled, cleaned, tails intact
• ¼ cup finely chopped flat-leaf parsley
• To serve: crusty bread