Authentic paella in a frying pan! This is a Western-style rice dish that brings out the natural flavors of the ingredients and cooks them thoroughly so that they are fully absorbed into the rice. The color and aroma will whet your appetite, and you'll be hooked after just one try! ▷Ingredients (serves 4) 2 cups (300g) of raw rice 10 peeled shrimp 1 squid 2 octopus 8 mussels 20 clams 1 onion (100g) 100g shimeji mushrooms 1 paprika 20g semi-dried tomatoes (you can also use 200g canned tomatoes and 60g ripe tomatoes) 5 olives (green and black) 2 cloves of garlic 500cc water Italian parsley as needed 30ml olive oil 20ml extra virgin olive oil 100ml white wine Pinch of saffron (0.3g) 10g paprika powder Salt as needed ▷How to make 0:00 How to make paella 0:20 Menu introduction 0:45 Ingredients introduction 1:55 STEP 1 Preparing the seafood 4:51 STEP 2 Cooking the seafood 7:23 STEP 3 Cooking & Finishing <How to make> [Step 1: Preparing the seafood] 1) Remove the sand from the clams. Remove the foot threads from the mussels. Wash the shellfish thoroughly. 2) Finely chop the onion and garlic. 3) Cut the olives into rings. Cut the red pepper in half and grill it on a fish grill (or fry it in hot oil), then peel and cut it into 5mm widths. (If you don't mind the skin, there is no need to peel it.) 4) Remove the vein from the shrimp and cut the octopus and squid into bite-sized pieces. [Step 2: Cooking the seafood] 5) Heat olive oil in a frying pan, add the grilled squid and octopus, stir fry the whole shrimp, then add the mussels and clams and steam in white wine. Strain the liquid and separate it from the seafood. [Step 3: Cooking & Finishing] 6) Heat olive oil in a frying pan and stir fry the onion and garlic in that order. When the onion becomes transparent, add the shimeji mushrooms, paprika and semi-dried tomatoes (or ripe tomatoes and canned tomatoes) and fry until the liquid has evaporated. 7) When the liquid has evaporated, add the broth from 5), water and rice, bring to a boil and skim off the scum. Add the powdered paprika and saffron, adjust the flavor and cook over medium heat for about 10 minutes while stirring to evaporate the water. 8) Cover and simmer for another 7-8 minutes over low heat. Add the seafood and olive slices from 5), mix lightly, cover and simmer over low heat for 3 minutes. 9) Finally, turn the heat to medium and evaporate the liquid from the bottom of the frying pan for about 30 seconds (so that it will scorch). 10) Sprinkle with extra virgin olive oil and sprinkle with chopped Italian parsley to finish. ▷ Matsuo Kozo Biography Former owner and chef of French restaurant "Chez Matsuo" Born in 1948. After working in hotels and restaurants in Japan, he studied at a hotel school in Switzerland. After working in prestigious hotels and restaurants in Europe, he opened a restaurant called "Chef Matsuo" in Shoto, Shibuya, Tokyo in the 1980s. He retired as chairman of Chef Matsuo in 2019. ▷For comments, inquiries, and job enquiries: [email protected] ▷Subscribe to the channel / @grandchefmatsuo ▷Instagram / grandchefmatsuo ▷Twitter / grandchefmatsuo #paella #fryingpan #seafood #KozoMatsuo #howtomake #professionaltaste #professional #chef #paella