Spanish Seafood Rice

1. Wash the chicken legs, remove bones, and cut them into small pieces. Open the back of the shrimp, remove the shrimp line, remove the internal organs of the cuttlefish, peel off the red skin and cartilage of the squid, cut them into circles, remove impurities from the scallops and brush them clean, wash the clams, chop the onions and garlic separately, peel and dice the tomatoes, dice the green and red peppers, and chop the coriander;

2. Add olive oil to the frying pan, stir fry the chicken legs until the oil is removed

3. Add onions and garlic, stir fry green and red chili until fragrant

4. Pour in rice and stir fry evenly. After stir frying evenly, pour in chicken soup and stir well. Sprinkle black pepper and salt, and cook until 8 minutes cooked.

5. Then evenly add various seafood on top, cover the pot with a lid, simmer over low and medium heat for about 15 minutes until the soup dries and the rice is cooked. Finally, sprinkle cilantro on top.

When eating, you can squeeze some lemon juice on the rice to enhance its flavor.