①Remove the joint between the head and body of the octopus ocellatus, turn the body over. Peel off the ink sac and internal organs by hand, and return the body to its original position (if there is milt or eggs, please put them back inside the body).

②Place the body downward and push out the beak. Make a shallow cut above each eye and remove the eyes by pushing them out. In a bowl, combine the octopus ocellatus, salt(A), and knead, then rinse off the slime and dirt with water.

③In another bowl, add water(excluding ingredients), salt (around 3% of the water), and manila clams for purging. Rub the manila clam shells together to clean them, then drain in a sieve.

④Add ③ and all(B) to a pot, heat over medium heat. Once the manila clams open, remove them and add all(C).

⑤Mince the garlic and the onion.

⑥Heat olive oil in a frying pan, add the garlic and sauté. When the aroma of the garlic starts to fill the air, add the onion and sauté the medium heat until softened.

⑦Add the rice and stir over medium heat, coating each grain with oil.

⑧Place ②(the octopus ocellatus),④(manila clams), ④(200～250ml of broth).

⑨Once it comes to a boil, cover and simmer over low heat for around 15 minutes. Remove from heat, let it steam for around 5 minutes. Place half cut black olives and lemon wedges, and you’re done!