1. Wash the chicken legs, remove the bones and cut into small pieces, open the back to remove the shrimp thread, remove the guts of the cuttlefish, remove the red skin and cartilage of the squid and cut into circles, remove the impurities from the mussels and brush them, wash the clams, onions and garlic separately Chop, chop onion and garlic separately, peel and dice tomatoes, diced green and red peppers, diced black olives, and chop parsley
2. Put olive oil in the wok, stir fry the chicken thighs to get the oil, add onion and minced garlic and fry until fragrant, pour in rice and saffron, cook in white wine and stir well.
3. Add diced tomatoes, green and red pepper cubes, black olives, black pepper and salt, stir-fry evenly, pour in chicken broth and stir well, put all kinds of seafood evenly on top, cover the pot, and simmer over medium-low heat for approx. 15 minutes until the soup is collected and the dried rice is cooked, and finally sprinkle with parsley.