3 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 cups arborio rice
1 cup dry white wine
6 cups shrimp stock, clam stock or vegetable stock
2 tablespoons squid ink
1/2 pound squid, cut into 1/4-inch rings
1/4 cup finely chopped flat leaf parsley
Salt and freshly ground pepper
8 prawns, shelled, deveined, head on
Olive oil
Salt and pepper
8 scallions
1/2 large white onion, cut into chunks
3 garlic cloves
1/3 cup rice wine vinegar
1 cup pure olive oil
1 teaspoon honey
Salt and freshly ground pepper
1 pound lobster, steamed, meat removed and coarsely chopped
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