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  1. Shell the peas, put to one side. Peel and finely chop the Figueres onion. Cook in a cast iron casserole with a little oil. When half-cooked, add the chopped garlic and the grated tomatoes. Leave to cook until it forms a thick sauce.
  2. In the meantime, prepare the crab above a dish so that you don’t lose any of the crabs’ juice and coral.
  3. Open the crab from behind using a large spoon and press upwards. This way, you can lift off the top half of the shell, giving you a good access to the part where there is the meat. Keep any juice and coral that come out. Cut into small pieces with the half-moon knife, taking care not to crack the leg shell. It is very irritating to find small pieces of shell while you’re eating the rice.
  4. Add the crab to the sauce and stir a few times. Add the rice, and one minute later, the boiling stock. Leave to cook for 10 minutes at high heat.
  5. In the meantime, wash and cut the penny bun mushrooms. Sauté them at high heat for 1 minute.
  6. Add the peas and the mushrooms, add salt and set to low heat. Leave the rice to cook and, 2 minutes before it is ready, add the crab juice and the coral. Turn off, add the butter and grated cheese and stir. Leave for a couple of minutes more.

Recipe by Pep Nogué


Serves 4 people