First, prepare the fish stock that you'll use to cook the rice. In a large pot, add at least 6 1/3 cups water (about 1.5 liters), the carrot, celery, a small onion, and the shells and heads from the shrimp you just cleaned. Add a pinch of salt and 1 tablespoon of tomato purée. Simmer over low heat for about 1 hour.

Meanwhile, slice the squid into strips and then into small pieces, leaving the tentacles whole to use later as garnish. Place the squid pieces in a bowl and set aside. In a small skillet, heat some olive oil.

Add the squid tentacles and shrimp to the skillet and cook over medium heat for about 3 minutes. Add about 1 ounce (2 tablespoons) of brandy and let it cook off, sautéing until done. Transfer the shrimp and tentacles to two separate small bowls and set aside. In the same skillet, add 3 tablespoons of tomato purée, a drizzle of olive oil, and 1/4 cup of fish stock. Cook for about 10 minutes, then turn off the heat and set aside.

Now, cook the rice. In a pot, heat olive oil and add the shallot, finely chopped. Sauté until translucent. Add the rice and toast it. Deglaze with white wine or brandy, then add a couple of ladles of fish stock. Stir often, making sure the rice doesn't dry out, adding more stock as needed. After about 5–6 minutes, add the tomato sauce from the skillet, more stock, and continue cooking.

Halfway through cooking, add the reserved shrimp, red pepper flakes, and the chopped squid pieces. Finish cooking, seasoning with salt and black pepper to taste. Always check the risotto's texture—it should be creamy, not too liquid or too dry.

When the rice is done, finish by stirring in a little olive oil off the heat. Mix quickly to incorporate air and make the risotto creamy.