In a pot, add water, the shrimp heads, 1 onion, 1 carrot, and 1 celery stalk. Bring to a boil and simmer until the fish stock reduces.

In a large skillet, heat olive oil and add the minced garlic. Sauté until golden, then add the squid sliced into rings and the cuttlefish cut into thin strips. Season with salt, black pepper, and chopped parsley. Sauté for about 10 minutes.

Add the mussels, clams, and roughly chopped shrimp. Sauté for about 5 minutes.

Pour in the white wine, let it evaporate, then add some tomato purée. Cook for about 10 minutes.

In a separate pan over high heat, heat olive oil and add the finely chopped onion. Sauté until soft, then add the rice. Toast the rice, pour in the white wine, let it evaporate, then add the rice to the pan with the seafood mixture.

Gradually add ladles of the fish stock you prepared earlier, stirring until the rice is cooked. One minute before the risotto is done, turn off the heat, move the pan off the burner, add the saffron, a drizzle of olive oil, and stir to combine.

Plate the risotto and serve topped with chopped parsley and black pepper.