Finely chop the onions and garlic. Slice the squid into strips. Wash and drain the clams. Cut the red bell peppers into 3 cm chunks.
Wash the rice 1 hour before cooking and drain.
Stir-fry the onions in 1 tablespoon of oil until wilted. Add the rice and lightly stir-fry. Add the ★ ingredients and stir-fry until the colors are even. Put the ingredients into the rice cooker.
Sauté the garlic in 1 tablespoon of garlic oil until fragrant. Add the seafood and season with salt and pepper.
Add the white wine, cover with a lid, and steam until the clams open. Transfer to plates and separate the liquid from the solid ingredients.
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. Season with salt and pepper, mix everything together well, and cook the rice.
Once it has turned to the warming setting, open the lid and top with the seafood. Quickly stir-fry the red bell pepper. Cut the lemon into thin wedges.
Let sit for 15 minutes, open the lid, transfer the seafood to a dish and mix together. Put a large amount of rice on a plate and top with the seafood, red bell peppers, and lemon wedges.
Adjust the paprika powder to taste. It's also delicious with just turmeric. (I usually add 2 teaspoons of paprika powder.)
Story Behind this Recipe
My oven broke, so I did this instead. To make it in a frying pan, try Recipe ID: 2314808.
Step 4 ※ This recipe uses garlic oil. If you don't have the oil, you can use olive oil and garlic. Step 6 ※ Please don't add too much salt.