Clean the prawns tails, setting aside the shells and heads.
Season the tails with salt and pepper and put aside.
Fry lightly the shells in extra virgin olive oil.
Add the filleted garlic cloves, the julienne onion and pepper, and the tomato, crushed and seasoned with sugar and the same amount of salt.
Once all is fried, add the rice and fry gently for 1-2 minutes.
Pour 700 g fumet over the rice and bring it to a boil.
Once it starts to boil, add the caramote prawns and let boil, uncovered, for 17 minutes.
Remove from the heat and let settle, covered, for 5 minutes.