Seafood

1. In a pan add olive oil then sauté garlic and shallots
2. Add all seafood, stir fry for a bit then pour the white wine and clam stock, cover then bring it to a boil.
3. When all the clams open up, turn heat off then season with salt and freshly ground black pepper
4. Drain the liquid and place it in a sauce pan.
5. Place sauce pan in medium heat then reduce the liquid to 1/3 cup. Set it aside.
6. In a pot add bring water to a boil, add salt. Add broccoli then cook for 2 minutes, rinse with cold tap water, drain then set aside.

Béchamel Sauce

1. Melt butter in a pot then stir in flour.
2. Continue stirring while gradually pouring milk.
3. Add the reduced seafood stock you made earlier, season with nutmeg, salt and pepper.
4. Continue stirring until sauce becomes smooth.
5. Gently mix in the seafood and broccoli.
6. Turn off heat then set aside.

Butter Rice

1. In a non-stick pan add melt butter in low heat.
2. Sauté onion and garlic in low heat until onions are soft.
3. Add mushrooms then cook for a minute.
4. Add rice then stir fry for 5 minutes in medium heat.
5. Season with salt and freshly ground black pepper

Assembly

1. Lightly grease a baking dish with melted butter.
2. Add the rice then top it with the cooked seafood and broccoli sauce.
3. Combine mozzarella and parmesan together, sprinkle it on top of baking dish.
4. Broil in 200C pre-heated oven then broil for 3-5 minutes or until cheese has melted and golden brown in colour.
5. Serve immediately.