in two separated pots make the blue mussels and Venus clams open. In the pot with blue mussels put 1 tablespoon of olive oil and cover. Cook at high heat until opened (4/5 minutes)
In the pot with Venus clams put 1 pinch parsley cover and make them opened, it takes about 3 minutes
shell the prawn tails and keep them apart, with the sliced and cleansed flying squids
in the meantime boil the cuttlefish in the fish broth/stock, which you have added the broth from the blue mussels to
cut to strips
now we can begin with risotto
put olive oil in a pan and add chopped garlic
add rice
sprinkle with white wine at high heat and let the wine evaporate completly
add the fish broth/stock, a little at time, and boil the rice 15 minutes
