Cooking Steps

1. 

   Step1:Food preparation.

2. 

   Step2:Remove the shell of the belt. Remove the intestines. Rinse and drain the water. Clean the scallops and drain the water.

3. 

   Step3:Open the back of the shrimp. Remove the shrimp line. Use kitchen paper to dry the surface water. Clam in cold water. Bring to boil. When clam is opened, remove and set aside. Drain.

4. 

   Step4:Marinate all seafood with salt and black pepper.

5. 

   Step5:Cut the diced peppers, white onions and tomatoes in half. Cut the parsley in half.

6. 

   Step6:Boil the chicken stock. Add saffron. Cook for another 2 minutes.

7. 

   Step7:Filter out saffron. Spare.

8. 

   Step8:Turn the heat to medium high. Preheat the pot. Pour in the olive oil. Put in the tiger shrimp and scallop. Turn the shell red and turn it over. Take them out for use.

9. 

   Step9:Heat to medium high heat. Pour olive oil into the pot. Add onion and pepper. Stir until fragrant. Sprinkle in chopped parsley. Add garlic and stir.

10. 

    Step10:Add Italian rice to the pot and stir fry.

11. 

    Step11:Add the white wine and heat until the wine evaporates (about 2 minutes). Add the saffron chicken stock and let it boil.

12. 

    Step12:Add the flounder and scallop, stir well. Add salt, black pepper and chili powder to adjust the taste. Cook until only 1 / 3 of the soup is left.

13. 

    Step13:Put prawns, scallops and tomatoes in the pot. Cover with tin foil. Turn the heat until the sauce is collected. Cook until the rice is sticky

14. 

    Step14:Squeeze in the lemon juice. Garnish the remaining half of the parsley.