Spanish Seafood Braised Rice

1. Cut the chicken leg into pieces after removing the bones, dice the tomatoes, green peppers, and colored peppers, circle the black olives, shell and open the back of the shrimp, circle the squid, and chop 3/4 of the onions and garlic into small pieces for later use

2. Refining shrimp soup: Stir fry the shrimp shells with 1/4 shredded onions over medium heat until fragrant, then add 300ml of water and simmer for 10 minutes

3. Stir fry chicken legs in olive oil until fragrant, then add onions and garlic and stir fry

4. Add raw rice and stir fry over low to medium heat, then pour 60ml of white wine into it

5. After the alcohol has evaporated, sprinkle 1/2g of saffron, 1.5 tablespoons of salt, and 1.5 teaspoons of white pepper to season

6. Add tomatoes, green peppers, colored peppers, and black olives, stir fry evenly, then pour in shrimp soup and stir well

7. Put the rice and soup into a baking bowl and spread them evenly over the fresh Shanghai food (the amount of soup should be about 2cm more than the rice)

8. After covering the tin foil, bake at 180 degrees Celsius in the oven for 45 minutes until the soup is completely absorbed by the rice and cooked