Ingredients

250g rice (carnaroli or vialone kind), a 100g octopus, 200g squids, 4 Norway lobsters, 250g mussels, 150g clams, 100g small tomatoes, parsley, 1 decilitre white wine, 2 garlic cloves, 20g parmesan cheese (optional), 1 decilitre extra virgin olive oil, salt and pepper.

Procedure

Frizzle half clove of garlic in oil. Add well-washed and cleaned mussels and wait until open, unshell (leave some valves for garnish), and keep the cooking liquid. Do the same with clams. Cut Norway lobsters in halves leaving the head entire, sautè in oil, and set aside. Clean and chop octopus, cook in garlic-scented oil. Cut little tomatoes in halves and sautè. Clean and chop squids, sautè with half clove of garlic (which has to be removed after). Pour white wine and the mussels and clams cooking liquid, let evaporate and add unshelled seafood. Heat a pan with rice, pouring broth and alternating with the sauce's liquid. At half cooking add chopped octopus (remove its cooking liquid if it's too red) and at the end of cooking add little tomatoes, parsley and Parmesan cheese (optional), cream with oil. At last, add squids, mussels, and clams and mix everything, add a pinch of salt and pepper if necessary.