1/3 c. extra virgin olive oil
8 oz. (16 to 20 ct.) shelled, deveined shrimp
8 oz. squid (bodies), rinsed, patted dry and sliced
1 medium onion, finely chopped
1 can (14 oz.) fire-roasted diced tomatoes, drained
3 cloves garlic, chopped
1 1/2 c. Arborio rice
3 1/2 c. seafood broth
1 bottle (8 oz.) clam juice
12 littleneck clams, scrubbed
Parsley and lemon wedges, for garnish
In a deep 12-inch cast iron skillet, heat oil on medium-high until hot but not smoking. Add shrimp, squid and pinch salt. Cook for 2 minutes or until shrimp start to brown, stirring once. With a slotted spoon, transfer to a medium bowl.
Reduce heat to medium. Add onion and tomatoes. Cook for 8 minutes, stirring often. Add garlic; cook for 2 minutes. Add rice; cook for 2 minutes, stirring.
To skillet, add broth and clam juice, stirring to distribute rice evenly in the pan. Heat to boiling on medium-high. Boil, without stirring, 15 minutes. Nestle shrimp, squid and clams on top of rice. Cover skillet with lid or foil; cook another 10 to 16 minutes or until clams open and rice is just tender. Remove from heat. Let stand, covered, 10 minutes before serving. Garnish with parsley and lemons.