Step 1

There are about a dozen mussels, a dozen shrimp, two squid, and an appropriate amount of fresh shellfish. Clean up.

Step 2

One green and one bell pepper, cut into pieces. One tomato, half an onion, one celery, diced.

Step 3

Butter to taste, heat, add onion and garlic, and sauté until fragrant.

Step 4

Stir-fry the onion transparently, add diced tomatoes, and stir-fry until the juice.

Step 5

Add green and red peppers and celery.

Step 6

Marinate the seafood in an appropriate amount of white wine for about 20 minutes.

Step 7

Add washed rice, appropriate amount of saffron, appropriate amount of white wine, stir-fry until the rice grains are coated with the color of saffron, and the wine flavor is evaporated.

Step 8

I cooked it in an electric hot pot, poured all the ingredients into the pot, added the broth, the soup was covered with rice and vegetables, and an appropriate amount of black pepper and salt were added.

Step 9

Cover, over medium-low heat, cook for about ten minutes, and the soup will dry.

Step 10

Spread seafood on top of the rice and squeeze half a lemon evenly over the rice. Cover and simmer for about 10 minutes.

Step 11

Stir well, remove from the pan and eat.