Clean the prawn tails, reserving the shells.

Season the tails and reserve.

Sauté the shells and heads in extra virgin olive oil.

Add two bay leaves and a liter of water, and cook to make a stock. Strain it and reserve it.

Sauté the sliced garlic cloves together with the onion and the red pepper, cut in julienne, and the tomato, grated and seasoned with salt and sugar in equal parts.

Once the sauce is done, add the rice and sauté it for one or two minutes.

Add 700 g of the stock prepared with the shells and bring to a boil.

When it starts to boil, add the prawns and cook, uncovered, for 17 minutes.

Remove from heat and let settle, covered, 5 minutes.