Steps

1. Slice the 80g octopus thinly so it blends well with the rice. If necessary, cut into smaller pieces.
   🕒 03:20
2. Devein the 60g shrimp. Cook with the shells on.
   🕒 04:38
3. Prepare 100g clams (50g if shelled) that have been desanded. If fresh, desand them.
   🕒 05:38
4. In a bowl, mix [A] 300ml water for thawing seafood mix and [A] 1.5 tsp salt for thawing seafood mix, then add the frozen 180-200g seafood mix to thaw.
   🕒 05:52
5. Thoroughly drain the thawed seafood mix, and if necessary, devein the shrimp.
   🕒 10:29
6. Finely chop the 1/2 onion and 2 cloves garlic separately.
   🕒 06:39
7. In a frying pan, add 1.5 tbsp olive oil and the minced garlic, and cook over medium heat. When the garlic turns golden and fragrant, add the minced onion and sauté until sweet.
   🕒 12:03
8. Add 150ml Jacob's Creek Chardonnay and reduce. Add the thawed and drained seafood mix, and cook over high heat for about 3 minutes to extract the broth.
   🕒 13:49
9. Remove the seafood mix from the pan and set aside.
   🕒 14:56
10. To the frying pan, add [B] 350ml water for cooking rice, [B] 2 tsp kombu dashi, [B] 1 pinch salt, and [B] 1/2 tsp turmeric, mix, and bring to a boil.
    🕒 15:31
11. Add the washed 1 rice cup rice to the frying pan, cover, and cook over medium-low heat for 16 minutes.
    🕒 17:05
12. Once cooked, remove the lid, turn up the heat to high, and cook for 3-4 minutes to create a crispy bottom (okoge).
    🕒 22:11
13. Turn off the heat and top with the reserved seafood mix.
    🕒 22:46
14. Garnish with lemon, sprinkle with dried parsley and paprika powder. Finish by drizzling with olive oil for finishing, then it's done.
    🕒 22:57
15. In a separate frying pan, add 1.5 tbsp olive oil and the minced garlic, and cook over medium heat. When the garlic turns golden and fragrant, add the minced onion and sauté until sweet.
    🕒 17:51
16. Add 150ml Jacob's Creek Chardonnay and bring to a boil over high heat. Add the desanded 100g clams, cover, and steam for 1-2 minutes. Once the clams open, remove only the clams and set aside.
    🕒 18:52
17. To the frying pan, add [B] 350ml water for cooking rice, [B] 2 tsp kombu dashi, [B] 1 pinch salt, and [B] 1/2 tsp turmeric, mix, and bring to a boil.
    🕒 20:15
18. Add the 60g shrimp to the frying pan and gently simmer until flavorful.
    🕒 20:46
19. Add the washed 1 rice cup rice to the frying pan, cover, and cook over medium-low heat for 16 minutes.
    🕒 21:49
20. Once cooked, remove the lid, turn up the heat to high, and cook for 3-4 minutes to create a crispy bottom (okoge).
    🕒 24:39
21. Reduce the heat, and artfully arrange the reserved shrimp, clams, and thinly sliced 80g octopus on top.
    🕒 24:56
22. Cover and steam over low heat for a few minutes to cook the octopus.
    🕒 25:56
23. Garnish with lemon, and sprinkle with dried parsley and paprika powder.
    🕒 26:28
24. Finish by drizzling with olive oil for finishing, then it's done.
    🕒 27:13