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1
Heat 2 tablespoons oil in a heavy saute pan over medium heat.
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2
Add the squid and saute for 3 minutes.
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3
Add 1/2 cup wine and cook for about 20 minutes or until squid is tender and all liquid has evaporated.
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4
Remove from heat and set aside.
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5
Heat 2 tablespoons oil in a large saucepan over medium-high heat.
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6
Add the clams and cook, covered, for about 5-10 minutes or until all clams have opened.
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7
Remove from heat and separate the clams from their shells, reserving any liquid and discarding the shells.
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8
Add the clams to the squid along with any reserved liquid.
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9
Stir the scallops and shrimp into the squid and clams and place over medium heat.
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10
Cook for 2 minutes.
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11
Remove from heat and set aside.
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12
Warm clam juice in a small saucepan over low heat.
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13
Heat remaining oil and the butter in a heavy-bottomed, 6-quart saucepan over medium heat.
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14
Add the rice and saute for 2 minutes or until rice is glistening.
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15
Add the remaining wine and cook, stirring constantly, until wine is absorbed.
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16
Add the hot clam juice to the rice, stirring constantly.
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17
When clam juice has been absorbed, begin adding hot water, 1/2 cup at a time, stirring constantly, adding additional water as liquid is absorbed.
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18
When rice is al dente and has a creamy consistency, remove from heat and immediately stir in reserved shellfish and parsley.
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19
Taste and, if necessary, adjust seasoning with salt.
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20
Serve immediately.
