Seafood risotto

Preparation:

Preparation: A fresh sauce will be prepared with garlic, oil and pureed tomato or cut into wedges. Dilute the garlic in the oil and cook very little, to leave all the freshness to the tomato. Open the clams and mussels, cook the baby octopuses and prawns and, as soon as they are cooked, shell the shellfish and cut the molluscs into pieces. Filter the water from the clams and add a part of it to the tomato sauce together with the fish. Cook the rice al dente in plenty of water and dress it in this sauce which must be pink and not red, with pepper and chopped parsley.