Steps

1. Cut Chicken Thigh 1/2 pc into small pieces.
   🕒 02:27
2. Lightly sprinkle salt on the cut chicken.
   🕒 02:49
3. Boil Brown Rice 100g in salted water for about 30 minutes, then drain in a colander. (Key tip!) Aim for an al dente texture.
   🕒 03:01
4. Add a small amount of Olive Oil (to taste) to a frying pan and sauté the chopped Onion Large 2 pcs until softened.
   🕒 03:43
5. Once the onions are softened, add the chicken and cook until done.
   🕒 04:12
6. Add Seafood Mix approx. 300g and cook over high heat, quickly evaporating the moisture. (Key tip!) Cook over high heat even with home stove power, and let the released moisture evaporate once.
   🕒 04:26
7. Once the moisture has evaporated, add White Wine 100cc and cook off the alcohol.
   🕒 05:22
8. Add the boiled brown rice, Turmeric 1 tbsp, and Tomato Concasse 2 pcs worth.
   🕒 05:41
9. Add Chicken Broth 200cc (or water) and season with Salt (to taste).
   🕒 06:14
10. Add Clams 16 pcs with shells. Heat until the liquid reduces, the clam flavor infuses into the brown rice, and the clams are cooked. (Key tip!) Do not cover, and reduce the liquid by adjusting the heat.
    🕒 06:31
11. Once reduced, continue to heat until there is a slight browned crust on the bottom, without burning. (Key tip!) Browning the bottom like in paella adds aroma. Avoid stirring too much.
    🕒 07:59
12. Turn off the heat, sprinkle with Italian Parsley (to taste), and it's ready.
    🕒 08:38