Cooking Steps

1. 

   Step1:Marinate the chicken with a little red curry and salt.

2. 

   Step2:Pour chicken soup, white onion and pepper powder into the pot.

3. 

   Step3:Join the Spanish saffron.

4. 

   Step4:Add raw sausage.

5. 

   Step5:Boil in high heat, turn to low heat and simmer for 5 to 10 minutes. Be careful not to dry the chicken soup. Cook well, turn off the heat and set aside.

6. 

   Step6:Take out the sausage and let it cool for about 5 minutes. Simmer for a while. Turn off the fire for standby.

7. 

   Step7:When stewing chicken soup, you can chop garlic cloves, red onions and bacon.

8. 

   Step8:Dice the red peppers. Peel the tomatoes, remove the seeds and dice them for later use.

9. 

   Step9:Heat the pot with a little olive oil.

10. 

    Step10:Fry the front and back sides of the marinated chicken pieces until golden, then put them out for use.

11. 

    Step11:Put more olive oil in the pot and heat it.

12. 

    Step12:Add garlic, onion, bacon and stir fry until soft.

13. 

    Step13:Stir fry diced red pepper and tomato.

14. 

    Step14:Add white wine.

15. 

    Step15:Filter the chicken soup to remove the impurities and add them. Cut the intestines and put them in.

16. 

    Step16:Clean and strain the dried rice and mix well.

17. 

    Step17:Put in the chicken pieces evenly. Boil over high heat and simmer slowly until the juice is collected.

18. 

    Step18:Prepare seafood ingredients during the juice collection process - due to the diamond pattern on the surface of the cut piece.

19. 

    Step19:Open the back of the shrimp and remove the shrimp line. Clean the shell with clams.

20. 

    Step20:Dry the rice soup.

21. 

    Step21:Put the clams in the cooked rice evenly with the mouth upward. Press the squid into the rice.

22. 

    Step22:Put the shrimp on the surface.

23. 

    Step23:Cover and simmer until the shrimp is discolored and ripe.

24. 

    Step24:Sprinkle cooked green beans, chopped parsley and saffron on the surface.