To begin, cut the squid into strips, clean the mussels and shrimp, and rinse the clams, after soaking them in water and salt for at least two hours. Put two pots with a little oil on the stove, and add the mussels in one and the clams in the other. Cover with a lid and cook over high heat until the shells have opened, then strain the liquid. Next, shell the mussels and clams, keeping some with the shells aside for garnish. In another pan, prepare a chopped spring onion, celery, carrot, chili pepper and parsley and add the whole garlic cloves. Sauté for about 10 minutes. At this point, dip first the squid, then the shrimp and let them cook until the liquid has dried. In a saucepan with some oil, stew the shallots and then add the rice. Once toasted, simmer with white wine.
Cook the rice, adding stock as needed, and a few minutes before removing it from the heat add squid, shrimp, mussels and clams, which you have kept warm. When cooked, turn off the heat, cream with cold butter and cover. Let it rest and serve garnishing the plates with the mussels and clams in their shells.