1. Debone chicken thigh meat and cut into pieces, cut tomatoes, green peppers, and colored peppers into large diced pieces, cut black olives into circles, shell shrimp and open back, cut squid circles, 3/4 onion, mince garlic
2. Refined shrimp soup: sauté shrimp shells and 1/4 shredded onion over medium heat, add 300ml of water and simmer for 10 minutes
3. Stir fragrant chicken thighs with olive oil, add onions and minced garlic, stir fry
4. Add uncooked rice and stir fry over medium-low heat, then pour in 60ml of white wine
5. After the alcohol has evaporated, sprinkle in 1/2g of saffron, 1.5 tablespoons of salt, and 1.5 teaspoons of white pepper to taste
6. Add tomatoes, green peppers, colored peppers, and black olives, stir-fry evenly, then pour in the shrimp soup and stir well
7. Put the rice and soup in a roasting bowl and spread the seafood evenly (the amount of soup should be about 2cm over the rice)
8. Cover the tin foil and bake in the oven at 180 degrees for 45 minutes until the soup is completely absorbed by the rice and cooked.
Tips:1. Try not to use ordinary rice. Parboiled rice is recommended. If you can't buy it, please choose good quality rice for cooking
2. Saffron is an indispensable raw material for paella
3. Shrimp soup can also be replaced with fish soup and chicken soup
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