Remove the heads from the prawns and set them aside in a bowl.

Next, peel the prawns. Use a toothpick to remove the vein along the back, then cut the prawns into pieces. Repeat until all the prawns are cleaned and cut.

Clean and rinse the squid, then slice the tentacles into rings. Set aside in a bowl for a moment.

Meanwhile, make the seafood broth: In a pot, add cold water, the onion, carrot, celery stalk, prawn heads, and salt. Bring to a boil.

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

Pour in the cognac and let it evaporate. Add a few cherry tomatoes, quartered. Lower the heat and let it cook.

In another skillet over high heat, add olive oil and finely chopped onion. Sauté until soft, then add the rice. Toast for a few minutes, then pour in the white wine and let it evaporate. Add the rice to the skillet with the squid.

Begin cooking, stirring constantly with a wooden spoon. Gradually add ladles of the broth you prepared earlier, continuing until the rice is cooked.

One minute before the risotto is done, add the chopped prawns and cook for another minute to let the flavors blend.

Turn off the heat and move the skillet off the burner. Drizzle with a little olive oil and stir to combine.

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