Ingredients: rice 150g chicken leg 1 onion 1/4 garlic 1 clove tomato 1 black olive 3 green pepper 1/2 red pepper 1/2 prawn 100g Longli fish 100g 6 clams with scallops 50g cuttlefish 4 squid tubes 1/2 saffron 1/2g white wine 150ml salt 3 tsp (15g) white pepper 1 tsp (5g) olive oil 2 tbsp (30ml) fish stock or 200ml chicken soup

Method: 1) Remove the bones from the chicken legs, wash them, and cut them into 2cm square pieces. Cut the onions and garlic into minced pieces respectively. Peel and remove the seeds from the tomatoes and cut them into small pieces. Cut the black olives into small pieces. Circle, cut the green and red pepper into large dices, open the back of the shrimp and remove the shrimp string, slice the fish into about 2cm thick slices, remove the internal organs and head of the cuttlefish, peel the squid tube, pull out the cartilage in the middle, and cut it into 1cm wide circle. 2) Prepare a pot with a lid. After heating the pot, immediately pour in the clams (soak in water for 20 minutes to spit out the sand), then pour in white wine (100ml), quickly cover the lid and wait until the clams open. Open it and take it out for later use.

3) Pour olive oil into the frying pan. When the oil temperature is 50% hot, add the chicken legs and stir-fry over medium heat until the chicken turns golden brown and there is a lot of chicken oil. , add onion and minced garlic, continue to sauté until fragrant.

4) Pour in rice (unwashed), stir-fry repeatedly over medium-low heat, then pour in white wine (50ml), wait until the alcohol evaporates, sprinkle in saffron, and then add all Add vegetables and black olives, salt and white pepper, stir-fry evenly and then add fish stock or chicken stock.

5) After stirring well, put the rice and soup into a baking bowl. The amount of soup should cover the rice by 2cm, then add the seafood evenly, cover with tin foil, and bake in a 180-degree oven 45 minutes, until the soup is completely absorbed by the rice and the rice is cooked.