Spanish prawn and rice soup

Ingredients

• 20 grams butter
• 2 eschalots, finely sliced
• 2 cloves garlic, sliced
• 750 grams green prawns, peeled, tails on, shells reserved
• 2 rashers bacon, chopped
• 1 tablespoon smoked paprika
• 1 teaspoon dried chilli flakes
• 1 sprig rosemary
• 1/2 cup dry white wine
• 8 cups water
• 2 tomatoes, roughly chopped
• 1/2 cup arborio rice
• chopped parsley, to serve
• toasted crusty bread, to serve