In a saucepan, sauté the finely chopped onion in extra virgin olive oil until it becomes translucent.

Add the rice and toast it lightly.

Pour in the white wine and let it evaporate.

Add the mixed seafood, stirring continuously.

Gradually add the fish stock, stirring as you go.

Add the finely chopped parsley (if you prefer, you can add the parsley at the end of cooking).

Adjust the salt. Continue stirring until the rice is cooked.

Serve hot with a sprinkle of black pepper.