Quick Jambalaya

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 Spanis

Heat butter and olive oil in a thick-bottomed, flame-proof casserole and sauté onion, pepper and garlic until onion is transparent. Stir in ham and prawns and sauté for a few minutes longer. Add wine, tomatoes and seasonings and bring slowly to the boil. Stir in rice gradually; reduce heat, cover casserole and simmer gently, adding more liquid if necessary, for about ½ hour or until rice is ten