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1
Finely chop the onions and garlic.
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2
Slice the squid into strips.
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3
Wash and drain the clams.
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4
Cut the red bell peppers into 3 cm chunks.
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5
Wash the rice 1 hour before cooking and drain.
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6
Stir-fry the onions in 1 tablespoon of oil until wilted.
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7
Add the rice and lightly stir-fry.
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8
Add the ingredients and stir-fry until the colors are even.
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9
Put the ingredients into the rice cooker.
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10
Saute the garlic in 1 tablespoon of garlic oil until fragrant.
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11
Add the seafood and season with salt and pepper.
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12
Add the white wine, cover with a lid, and steam until the clams open.
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13
Transfer to plates and separate the liquid from the solid ingredients.
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14
Put Step 4 into a rice cooker, add the chicken stock cubes, and add water until the appropriate line for 2 rice cooker cups of rice.
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15
Season with salt and pepper, mix everything together well, and cook the rice.
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16
Once it has turned to the warming setting, open the lid and top with the seafood.
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17
Quickly stir-fry the red bell pepper.
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18
Cut the lemon into thin wedges.
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19
Let sit for 15 minutes, open the lid, transfer the seafood to a dish and mix together.
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20
Put a large amount of rice on a plate and top with the seafood, red bell peppers, and lemon wedges.
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21
Adjust the paprika powder to taste.
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22
It's also delicious with just turmeric.
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23
(I usually add 2 teaspoons.)
