Small dice <quantity>½</quantity> onion

Remove the core and small dice <quantity>¼</quantity> of a red bell pepper

Remove the core and small dice <quantity>¼</quantity> of a yellow bell pepper

Add the diced onion, <quantity>1<unit>cup</unit></quantity> of olive oil and <quantity>1</quantity> dried bay leaf to a small saucepan over low heat

Simmer until the onion is translucent and remove from heat

Hold the body of <quantity>1</quantity> squid and pull out the head and spine. Cut off the head and remove the innards, separating them from the tentacles

Remove the beak and any remaining fragments from the body

Thinly slice the squid. Repeat the entire process with the remaining squid and set aside in the refrigerator

Hold <quantity>1</quantity> shrimp and remove the head by twisting it. Find an opening in its belly and peel off the shell, all the way to the tail. Use tweezers to remove the black vein

Medium dice the shrimp. Repeat the entire process with ½ of the shrimp. Leave the rest with their heads and tails intact, clean only their bodies, and set aside in the refrigerator

Transfer ½ of the cooked onion to a larger pot over medium heat and add <quantity>1<unit>tbsp</unit></quantity> of garlic paste

Add <quantity>1</quantity> dried bay leaf and <quantity>1<unit>cup</unit></quantity> of arborio rice. Stir to combine

Add <quantity>½<unit>cup</unit></quantity> of water and stir until it has evaporated

Add <quantity>½<unit>cup</unit></quantity> of warm shrimp stock and stir

Simmer until most of the liquid has evaporated, but the rice isn’t cooked through. Stir occasionally to keep the rice from sticking to the bottom of the pot

Add <quantity>1<unit>ladle</unit></quantity> of shrimp stock and stir until the liquid has evaporated. Turn off the heat and set aside

Season the shrimp and squid with salt to taste

Add <quantity>½<unit>tbsp</unit></quantity> of olive oil to a skillet over high heat

Sear the squid very quickly until golden brown but not fully cooked. Set aside

Sear the diced shrimp very quickly until golden brown but not fully cooked. Add <quantity>½<unit>tbsp</unit></quantity> of cognac and use a lighter to flambé. Set aside

Sear the whole shrimp until golden brown and add <quantity>½<unit>tbsp</unit></quantity> of cognac. Use a lighter to flambé and let cook until light orange. Set the shrimp aside and reserve the skillet

In another saucepan over medium heat, add the remaining previously cooked onion and the diced bell peppers

Add the arborio rice and stir

Add <quantity>2<unit>ladles</unit></quantity> of shrimp stock and stir

Season with salt and black pepper to taste, and continue to stir the rice to release the starch

Add <quantity>¼<unit>cup</unit></quantity> of water to the shrimp skillet to deglaze it. Transfer the liquid to the rice pot

Add <quantity>1<unit>ladle</unit></quantity> of the shrimp stock. Cook, stirring constantly, until creamy and the rice is cooked through but still firm. Add more stock if needed

Add the sliced squid and the diced shrimp. Stir and remove from heat

Add the zests of <quantity>½</quantity> lime and stir

Plate the risotto and garnish with the seared whole shrimp and a few edible flowers. The seafood risotto is ready

Grab a glass of wine and enjoy!