1. Wash the mussels and clams thoroughly in cold water, discarding any that are open or broken; peel the prawns (keep the shells and heads) and slice the squid into rings.
2. Simmer the prawn shells in 1 litre of water for 15 minutes, strain and keep this stock at a gentle simmer while you make the risotto.
3. In a large pan, fry one garlic clove in 1 tablespoon of olive oil, add both kinds of shellfish, pour in half the wine and steam covered for 3-4 minutes until they open; discard any that stay closed, shell most of them, strain their juices and add to the stock.
4. In a wide pan, fry the other garlic clove with the chilli in the remaining oil, fry the squid for 2 minutes, add the rice and stir for 2 minutes, pour in the rest of the wine, then cook for 16 minutes, adding the hot stock a ladleful at a time and stirring often.
5. Stir in the prawns and shelled shellfish for the last 3 minutes, add salt if needed, then take off the heat and leave covered for 1-2 minutes.
6. Serve sprinkled with fresh parsley and garnished with the shellfish left in their shells.
Tip: In Italy no cheese goes into seafood risotto - the salty, sea-flavoured juices of the shellfish make it creamy and full of flavour.
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