Peel the langoustines, leaving a few whole for serving, and separate the heads from the meat.

In a pot, prepare the broth: combine vegetables for broth, such as carrots, celery, and onions, with parsley stems, lemon wedges, peppercorns, and the langoustine heads.

Make a flavor base by sautéing shallot, garlic, red pepper flakes, parsley stems, and lemon zest. Once softened, add the calamari, cut as needed, and let everything cook together to develop flavor.

Remove the parsley stems and lemon zest. Add the rice and toast it. Gradually add ladles of the prepared seafood broth until the rice is fully cooked.

In the last moments of cooking, add the langoustine meat.