Dice the carrots and bell pepper. Shred the sjalot, mince the garlic and cut the anchovy filets in small strips.
Put olive oil in a deep pan and add the scampi's. Feel free to add some extra garlic!
Let the scampi release their flavour and when almost ready take them out of the pan.
Add the anchovy to the remaining oil in the pan. Stir until the filets have desintegrated in the oil.
Put your diced sjalot in the oil and flavor with some chili flakes and part of the minced garlic. Stir untill the sjalot becomes translucent.
Add the carrots to the pan and cook for about 2-3 minutes. Then add the bell pepper and let it sit for another 2 minutes.
Shortly cook the risotto rice with the vegetables untill translucent.
Add the chicken stock and tomato paste to the pan. Season with saffron and cayenne pepper.
Stir frequently and add water when necessary.
If the rice is almost ready, add the scampi and cook for another 2 minutes.
(Optional) At this moment, I like to add peas to add some colour to the dish.
When the water has almost evaporated, turn up the heat to get a delicious crust at the bottom of the pan.
Put on your plate and enjoy!
