Step 1

The shrimp is opened and the shrimp line is removed, the emerald mussels are brushed clean, the squid is gutted and cartilage, the red skin is torn off and cut into thick strips or small pieces, and the processed seafood is drained and set aside.

Step 2

Wash the onion, bell pepper, and tomato and cut them into small cubes for later use, and press the garlic into minced garlic.

Step 3

Put olive oil in a pan and fry the fragrant onion for 3 minutes over medium heat until translucent, then stir-fry the minced garlic slightly. Stir-fry the tomatoes, bell peppers, and mushrooms for 2 minutes until the tomatoes are slightly soft, then add the rice and stir-fry for 2 minutes.

Step 4

Add the paprika and saffron and continue to stir-fry. Add an appropriate amount of white wine, add an appropriate amount of broth when the wine evaporates slightly, the soup can be covered with rice, add salt and black pepper to taste. Reduce heat and simmer for 15-20 minutes, without turning over.

Step 5

When the soup is basically dry, spread all the seafood evenly on the rice and gently press down until it is half buried in the rice. Squeeze the lemon juice (about 1/3 lemon), then sprinkle the green beans evenly, cover the pot and simmer for 5-8 minutes.

Step 6

Finally, turn to medium-high heat and wait for 3 minutes, then put the lemon on the table.