Directions

1. Soat clam in water to freshen. Remove the vein of shrimp. Cut squids in bite size pieces. Mince onion. Cut bell peppers in 1cm strips. Boil green beans with salt.
2. In large pan, heat olive oil and cook shrimp and squid, then separate to a plate.
3. Add olive oil in the same pan, then cook rice, onion and turmeric.
4. Make chicken soup with A.
5. Return shrimp, squid and clam into 3 then spread cut vegetable in the same pan, then add 4 and white wine. Put a lid on it, then cook it over low heat for about 20 minutes until there is no water.
6. When the pan makes noises, it is done. Put smoked butter and sprinkle parsley on top.