Step 1

Prepare the ingredients.

Step 2

Remove the shrimp line, cut off the shrimp whiskers, wash the mussels, wash the squid and cut it into small pieces.

Step 3

Blanch the tomatoes in hot water, peel them, cut them into small cubes, mince the garlic, dice the onion, and cut the lemon into slices.

Step 4

Pour a spoonful of olive oil into the fragrant rice, mix well and set aside.

Step 5

Pour an appropriate amount of olive oil into the pan and fry the sweet shrimp until they change color on both sides.

Step 6

Add the mussels and squid and stir-fry evenly.

Step 7

Pour in the white wine.

Step 8

Cover and simmer for 1 minute.

Step 9

Sandwich out the mussels, sweet shrimp, and squid, and pour the rest of the broth into a bowl (this is the seafood stock we’ll use later).

Step 10

Pour an appropriate amount of olive oil into the pot, add minced garlic and diced onion and stir-fry until fragrant.

Step 11

Add the diced tomatoes and continue to stir-fry evenly.

Step 12

Add paprika.

Step 13

Pour in the broth from which the seafood was cooked earlier.

Step 14

Add the crocus.

Step 15

Pour in 500 ml of water.

Step 16

Add the fragrant rice mixed with olive oil.

Step 17

Push the fragrant rice well with a spatula and heat for 8 minutes.

Step 18

Add sea salt to taste.

Step 19

Add seafood and continue to cook over medium heat for 5 minutes. Cover the pot and simmer over low heat for 3 minutes, then open the lid and cook over high heat for 1 minute.

Step 20

Finally, put on lemon cubes and sprinkle with chopped coriander. When eating, squeeze the lemon juice and it tastes amazing!