Method:

Prepare the seafood:

Clean the shrimp and squid, and scrub the mussels and clams. Set them aside.

Cook the aromatics:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3 minutes).

Add the tomatoes:

Stir in the chopped tomatoes (fresh or canned). Cook for 5 minutes until they break down into a sauce.

Deglaze with wine:

Pour in the white wine, scraping any bits from the bottom of the pan. Let it simmer until the alcohol evaporates.

Cook the rice:

Add the rice to the skillet and stir to coat with the tomato mixture. Gradually add the warm stock, 1/2 cup at a time, stirring frequently. Let each addition absorb before adding more stock. This should take about 15-20 minutes.

Add the seafood:

When the rice is nearly cooked (after about 20 minutes), add the seafood and cover the skillet. Cook for an additional 5-7 minutes until the seafood is cooked through and the rice is tender. Season with salt and pepper to taste.

Garnish and serve:

Stir in fresh parsley, and serve with lemon wedges on the side for a fresh, zesty flavor.

Variations and Tips:

Vegetarian version: Omit the seafood and use more vegetables like artichokes, peas, or zucchini.

Rice choices: Arborio rice is ideal for a creamy texture, but you can substitute with Carnaroli or other short-grain varieties.

Spicy kick: Add a pinch of red pepper flakes for a bit of heat.

Wine: A dry white wine like Pinot Grigio or Verdicchio works well. If you prefer, skip the wine and use more stock.

Substitutions for Dietary Needs:

Gluten-Free: This recipe is naturally gluten-free, just be sure to check that your stock is gluten-free.

Low Sodium: Use a low-sodium stock and limit salt to taste.