Paella rice pan

Ingredients for 4 servings:

• 1 tbsp butter
• 1 onion(s), finely diced
• 1 jar mushrooms, sliced
• 1 red bell pepper(s), finely chopped
• 1 bell pepper(s), green, finely chopped
• 200 g rice (parboiled rice)
• 500 ml broth of your choice, e.g. meat, chicken or vegetable broth
• salt and pepper
• 200g salami
• 100 g crab

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Melt the butter in a saucepan and sauté the finely diced onion. Add the mushrooms and finely chopped bell peppers and sauté for a few minutes. Pour in the rice and stir until translucent. Pour in the stock and bring to a boil. Season with salt and pepper and cover. Reduce the heat and sauté until the rice is tender, which takes about 15-20 minutes. Check occasionally to see if there is still enough liquid. It shouldn’t get too dry, so add more stock if necessary. While you wait, dice the salami. When the rice is tender, add the salami and prawns to the paella. Cover for a few more minutes until the salami is nicely golden.