Dice the onion.

Wash the bell pepper and dice it.

Peel the tomatoes and dice them.

Wash and chop parsley for later use.

Tear off the lace and scrub it clean.

Squid viscera and cartilage are removed, and red ones are torn off.

Remove the shrimp to the shrimp line, and drain all the processed seafood for later use.

Slice pepperoni for later use.

Boil the stock in a small pot until it is hot without boiling. Put a little olive oil in the pot, stir-fry onion for 2 or 3 minutes on medium heat until transparent, and add garlic and stir-fry slightly.

Stir-fry the parsley a little and leave some parsley for the last course.

Stir-fry tomatoes and bell peppers for 2 minutes until the bell peppers are slightly soft.

Add smoked Chili powder, rice and saffron and stir-fry for 2 minutes.

Pour in wine

Sprinkle with slices of pepperoni.

After the alcohol evaporates, pour in the broth. Noodle soup should be completely immersed in rice and seasoned with salt and black pepper.

Turn to low heat and cook 15-20 minutes. Do not turn it over until most of the soup is absorbed by the rice grains.

Spread all seafood evenly on the rice and gently press it down until half of it is buried in the rice.

Sprinkle green beans evenly, continue to cook for about 10- 15 minutes, turn the seafood over 1-2 times, and ensure uniform heating until the seafood is completely cooked.

Turn off the heat, sprinkle with chopped parsley and add lemon.