INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: MEDIUM

1 POUND (500 gr.) WHITE RICE

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1 POUND PRAWNS, CLEANED,KEEP THE SHELLS BUT DISCARD THE HEADS

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PRAWN SHELLS

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4 SHALLOTS FINELY CHOPPED

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3 GARLIC CLOVES, CHOPPED

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1 CAN TOMATOES, DICED

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1 TBLSPOON TOMATO PASTE

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2 TBLSPOON CHOPPED PARSLEY

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CRUSHED RED PEPPER TO TASTE

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5 TBLSPOONS EXTRA VERGIN OLIVE OIL, AS NEEDED

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SALT TO TASTE

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RECIPE

PLACE THE PRAWN SHELLS IN A FOUR QUART SAUCE PAN WITH OLIVE OIL. COOK UNTIL THE SHELLS START TO BROWN

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ADD WATER AND SALT TO THE SHELLS AND BRING TO A BOIL. THIS WILL BE THE BROTH YOU WILL USE FOR THE RISOTTO.

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IN A LARGE FRY PAN, OVER MEDIUM HEAT, PUT OLIVE OIL, CHOPPED GARLIC AND CRUSHED RED PEPPER

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BEFORE THE GARLIC BROWNS ADD THE FISH. COOK, OCCASIONALLY STIRRING. WHEN THE PRAWNS ARE COOKED SET A SIDE.

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IN A LARGE PAN PUT THE OLIVE OIL, SHALLOTS AND RED PEPPER AND SALT. PLACE OVER MEDIUM HEAT AND SAUTE'

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WHEN THE SHALLOTS ARE GOLDEN ADD THE RICE AND LET IT BROWN, STIRRING.

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ADD THE DICED TOMATOES AND TOMATO PASTE, STIR.

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START ADDING TO THE RICE THE BROTH, ONE TO TWO LADLES AT A TIME AND MAKE IT EVAPORATE BEFORE ADDING MORE. CONTINUE UNTIL THE RICE IS COOKED.

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ADD THE FISH WITH ALL OF ITS  LIQUID AND STIR

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ADD THE CHOPPED PARSLEY, STIR AND COVER THE POT. LET STAND ABOUT 3 MINUTES BEFORE SERVING.

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SERVE WARM.

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