• 300g fregula (Sardinian pasta) or cuscus
• 500g raw prawns with shell
• 1 tbsp tomato paste
• 1 small onion
• 1 glass of extra virgin olive oil
• 3L fish stock
• Salt and pepper
1. Shell the prawns, remove the heads and the dark vein.
2. Pour half the oil in a 5-litre pot. Add half the onion and sauté with the prawn heads and shells (rinsed well) for about 3 minutes.
3. Add 4 litres of water and some parsley. Bring to a boil and simmer for 20 minutes on moderate heat. Season with a little salt.
4. Meanwhile, in another pan, cook the remaining half onion, finely sliced, in the rest of the oil, on a low heat until the onion is translucent.
5. Add the tomato paste and stir to combine, for around 10 seconds. Pour in a ladle of water or stock and cook on a low flame for 5 minutes. Add the fregula and allow to “toast” it in the juices for a few minutes. Season with salt and pepper, to taste.
6. Pour in the broth and continue stirring as you would for a risotto.
7. Five minutes before the fregula is cooked add in the prawns and cook until the liquid is absorbed.
8. Sprinkle over chopped parsley and serve.