2. Seasonings used include chopped celery, black pepper, salt, saffron and smoked red pepper powder.
3. Pour 2 tablespoons olive oil into the pot, stir-fry the diced purple onion until it is a little transparent and fragrant, and then add the minced garlic.
4. Add minced garlic and stir fry for a while. Add chopped parsley, tomatoes and diced bell peppers and stir-fry for about 2 minutes until the soup comes out.
5. Then add the washed rice, saffron and smoked red pepper powder, stir-fry for about 2 minutes, and let the rice absorb the soup evenly.
6. Add the chicken leg and Italian sausage and stir fry for a while, then pour in the white wine. Don't cover the pot. Stir-fry for a while, let the tannin in the wine evaporate, and then add the broth. Soup should not be too thick, but don't foam too much, because vegetables will still juice. Add some salt and black pepper to taste. Cover the lid with a small fire.
7. After steaming for 5 minutes, open the lid, spread prawns and squid on it, and press it slightly in the rice to let the soup enter the seafood. Cover and cook for about 10- 15 minutes.
8. Cut the lemon, squeeze some juice on it, spread the rest, and sprinkle some chopped celery for decoration.