Ingredients

For the Seafood

• 3 tbsp olive oil
• 1/2 red chopped onion
• 1 garlic cloves, chopped
• 2 bay leaves
• 6 raw shrimps cleaned and deveined with their tails on
• 4 oz .raw medium shrimps cleaned and deveined
• 4 oz. cleaned and cooked mussels without the shells
• 12 cleaned and cooked mussels in their shells
• 4 oz. cleaned cooked squid cut in small pieces
• 4 oz. cleaned cooked mini octopus tentacles
• 1/2 cup dry white wine
• 1/4 cup vegetable stock
• 1 tsp paprika
• Salt and pepper

For the Risotto

• 3 tbsp olive oil
• 1/2 red chopped onion
• 1 garlic cloves, chopped
• 2 cups Italian carnaroli or arborio rice
• 4 1/2 cups hot vegetable stock
• 1/2 cup dry white wine
• ½ stick butter diced

Directions

For the Seafood

1. Heat olive oil in a saucepan and cook the garlic clove and onion until transparent. Add the bay leaves and the shrimp, and cook the until they turn pink, then add the mussels, the clams, the squid and stir with a wooden spatula. pour ½ cup of wine and cook for 3 minutes. Add salt, pepper and paprika and ¼ cup of stock, stir and mix carefully and reserve warm.

For the Rice

1. Heat 3 tbsp olive oil in a big saucepan over medium heat, and cook garlic and onion until translucent; add the rice and with a wooden spatula mix until all the rice grains are well coated with oil, then season with salt and pepper and give it a stir.
2. Pour the wine and stir with a wooden spoon until the alcohol is evaporated and the wine is absorbed.
3. Start adding the stock in ½ cup amounts, stirring constantly until it is absorbed, and then add another ½ cup. Do not be afraid of stirring all the time. After 15/20 minutes the rice will almost be cooked – taste it, as it has to be “al dente” but cooked. Add the butter and stir until it is melted.
4. To plate, serve about 1 cup of rice on a small bowl, then top with about 1/2 cup of seafood