The soy sauce-based seasoning matches the umami flavor of the seafood. The bamboo shoots and green beans add texture and make this a dish you’ll never tire of. It’s also nice to be able to taste the crispy burnt rice.

It’s easy to make and yet gorgeous, making it perfect for a home party or celebration meal.

Cooking

• Add 500ml of water and 1 tablespoon of salt to a bowl and dissolve. Add the washed clams, cover and leave for about 2 hours to remove the sand; then rinse with water.
• Cut the chicken into bite-sized pieces. Cut each piece of cod into 4 pieces. Season the chicken, cod, and squid with a).
• Trim the ends of the green beans. Slice the bamboo shoots thinly. Remove the stem and seeds from the red bell pepper and cut into 1cm pieces.
• Heat 1 teaspoon of olive oil (not included in the recipe) in a frying pan and fry the cod over medium heat. Turn the meat over, add the squid, add the white wine, cover and simmer. Transfer any juices that come out onto a plate.
• Heat 1 tablespoon of olive oil in a frying pan, add b) and fry over medium heat. Once it becomes translucent, move it to one side and cook the chicken skin side down in the remaining space.
• Once the chicken is browned, add 1 tablespoon of olive oil and stir in the rice. Once the rice is coated with oil, add the mixed ingredients (c), the juice from (4), and the bamboo shoots.
• Bring to a boil over high heat and cook for 5 minutes, stirring occasionally with a spatula to prevent burning. Turn heat down to medium; add beans and red bell peppers, cover and cook for 10 minutes.
• 7 Sprinkle clams on top, cover and cook for about 3 minutes until the shells open. Place the cod and squid in the pot, cover and cook for another 2 to 3 minutes, until steamed all over. Turn off the heat and sprinkle with the chopped mitsuba.