1. Pour the olive oil into the frying pan and heat it.

2. First, stir-fry the chicken, chicken wings and tomato sauce together. (Since I used fresh tomatoes, I fried the chicken and chicken wings first, then added the tomatoes.) Until the meat turns white.

3. Put some salt.

4. When the meat is almost done, add the squid and continue frying.

5. Pour some white wine.

6. Add celery and carrots, stir-fry for a few minutes, add saffron, then add water, fill the entire pot, and then add uncooked rice.

7. Keep the fire on high and cook for 20 to 30 minutes. Keep it from burning. Add salt and adjust the saltiness.

8. Add shrimp and clams.

9. Turn to low heat and sprinkle in minced coriander as a decoration.

10. When the water is almost dry, add the green beans, stir a few times, and turn off the heat.

11. Pick out a few roasted red bell peppers, shrimps, clams, and sliced ??lemons, and place them at radial intervals. (

12. Cover the frying pan with wet paper and wait for 5 minutes.