Bugia, scampi or Dublin Bay prawn is known by a variety of names in Catalonia and the Balearic Islands, and is usually found around the island of Minorca and in the northern part of the Costa Brava.
It looks like a lobster, but is flatter and smaller, although some larger specimens can be found in Minorca. It is chestnut-coloured and each of its rings indicate one decade of life. Some people add a spoonful of curdled allioli (garlic mayonnaise) at the end, a handful of peas in spring or some crab stock instead of water.
Lightly brown the scampi in a little olive oil in a cast iron casserole. Set aside.
In the same casserole, make a roux with the chopped onion. Halfway through cooking, sauté the chopped garlic, and then the two kinds of peppers.
When almost cooked, add the grated tomato and allow to reduce until it is well concentrated.
Add the rice and the scampi, stir and add the boiling water. Season and leave to simmer for about 16 minutes. Remove from the heat and allow to stand.