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1
Place the stock, broth, or clam juice and the reserved shrimp shells in a medium saucepan over medium heat and bring to a simmer.
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2
Remove from heat and let sit for at least 15 minutes.
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3
Strain through a fine-mesh strainer set over another medium saucepan, discard the shrimp shells, and keep the broth at a bare simmer over low heat.
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4
In a large wide pot or Dutch oven, heat the measured oil over medium heat until shimmering.
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5
Add the anchovies and onion and cook, stirring often, until the onion is translucent, about 5 minutes.
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6
Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes.
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7
Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes.
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8
Pour a ladleful of the simmering broth over the rice.
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9
Let simmer, stirring constantly, until the rice absorbs the liquid.
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10
Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth).
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11
Taste as you go for doneness, seasoning with salt and pepper as needed.
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12
Meanwhile, pat the scallops dry with paper towels.
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13
Remove the small, tough, darker-colored muscle attached to each, if present, and discard.
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14
Cut the scallops into 1/2-inch-thick pieces and season with salt and pepper.
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15
Pat the shrimp and calamari dry with paper towels and season with salt and pepper, keeping the types of seafood separate.
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16
Add enough vegetable oil to a large frying pan to just coat it (about 1 1/2 tablespoons) and set it over medium-high heat until very hot and shimmering.
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17
Add the scallops and sear on one side, without moving, until nearly opaque, about 2 minutes.
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18
Using tongs or a slotted spoon, transfer the scallops to a large plate or baking sheet and spread into a single layer.
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19
Carefully wipe the hot pan clean with paper towels.
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20
Set the pan back over high heat, adding enough oil to just coat it.
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21
When the oil is hot and shimmering, add the shrimp to the pan and cook, stirring occasionally, until just pink and nearly cooked through, about 2 minutes.
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22
Transfer to the plate or baking sheet with the scallops.
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23
Wipe the pan clean with paper towels, set it back over high heat, and add enough oil to just coat it.
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24
When the oil is hot and shimmering, add the calamari and cook, stirring occasionally, until just cooked through, about 1 minute.
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25
Transfer to the plate or baking sheet with the scallops and shrimp.
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26
Taste a piece of the seafood and add salt and pepper to the mixture as needed; set aside.
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27
When the rice is done, remove it from the heat and stir in the seafood mixture (along with any accumulated juices), peas, parsley, lemon zest, and lemon juice.
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28
Taste and season with more salt, pepper, and lemon juice as needed.
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29
Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately.
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30
Drizzle each serving with olive oil.
