Cooking Steps

1. 

   Step1:Open the back of the shrimp and remove the shrimp line. Clean the emerald mussel. Remove the viscera and cartilage of the squid. Tear off the red skin and cut it into thick strips or small pieces. Drain the processed seafood for use.

2. 

   Step2:Wash and dice the onion, bell pepper and tomato. Press the garlic into mashed garlic.

3. 

   Step3:Put olive oil in the pan. Stir fry onion over medium heat for 3 minutes until translucent. Stir fry garlic. Stir fry the tomato, bell pepper and Tricholoma for 2 minutes until the bell pepper is slightly soft. Stir fry the rice for 2 minutes.

4. 

   Step4:Stir fry the chili powder and saffron. Add some white wine. When the wine is slightly volatile, add some high soup. The soup is not over rice. Add salt and black pepper to taste. Simmer for 1520 minutes. Don't stir.

5. 

   Step5:When the soup is almost dry, spread all seafood evenly on the rice, and press down gently until half buried in the rice. Squeeze in the lemon juice (about 1 / 3 lemon). Sprinkle the green beans evenly. Cover the pan for 58 minutes.

6. 

   Step6:At last, turn to medium high and wait for 3 minutes. Put the lemon on when out of the pot.