After the clams and other shellfish are cleaned, pour a little olive oil into the pot, stir-fry onion and minced garlic, then pour the clams into Chinese liquor and boil. When the shells are opened, turn off the heat and take them out for later use. If the shell won't open, throw it away. This step is to prevent dead clams from mixing into the finished product, and the sediment can be completely removed.

2.

Soak the saffron in warm water. When the soup turns red, take out the saffron and keep the soup for later use. This is the basic ingredient of paella in Italy or Spain.

3.

Clean the chicken breast, cut it into small pieces, and marinate it with a little curry powder, liquor, salt, etc. 10 minutes, then pour a small amount of olive oil into the pot and cut it to change the color.

4.

Spare the cutter head, clean the shrimp and remove the mud for later use.

5.

Pour a little olive oil into the pot, cuttlefish slices and new prawns, and add some white wine. Stir-fry until the shrimp changes color and the cuttlefish rolls up.

6.

Pour a little olive oil into the pot and stir-fry the minced onion and garlic until fragrant.

7.

Pour in the washed Thai fragrant rice and stir it a little.

8.

Pour in tomato pieces, green beans and chicken breast, stir-fry a little, and then season with salt.

9.

Pour in broth and saffron water and dry the rice as much as possible. Spread the cuttlefish roll and rosemary on the rice, pour in the white wine and pepper, and cook the rice until it is 70% cooked.

10.

Spread prawns and sage, and continue to cook until the rice is almost cooked.