Spanish rice salad

Ingredients for 4 servings:

• 125 g rice (long grain rice)
• ¼ liter of water
• 1 bell pepper(s), green
• 250 g tomatoes
• 250 g chicken, cooked
• 125 g crab
• 1 can tuna (drained weight 150 g)
• 2 onions
• 60 g olives, black
• 4 anchovy fillets
• 2 tbsp vinegar
• 2 tbsp red wine
• ½ tsp mustard
• 4 tbsp oil
• salt and pepper
• Sugar
• Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil salted water, add the rice, stir, and let the rice swell for 15-20 minutes. Then let it cool. Wash the peppers and tomatoes. Halve the peppers, remove the seeds, and slice into thin strips. Cut the tomatoes into eighths and remove the stems. Cut the chicken into small cubes. Wash the crabs, drain the crab and tuna. Peel the onions and dice them finely. Pit the olives. Mix the vinegar and red wine with the mustard, then whisk in the oil. Wash the anchovy fillets, pat dry, chop them up, and add them to the marinade. Season to taste with pepper, sugar, and paprika; salt is probably not necessary. Mix the cooled rice with the prepared ingredients and the marinade, and season again.