In a large pot mix seafood with enough beer to cover.

Cook the seafood over medium heat for about 5 minutes or just enough so the seafood can warm up in the beer.
Remove the mixture from the pot and let it sit in the beer.

Dice the onions, garlic and green pepper.
Heat the olive oil and sautée the onion, pepper and garlic until lightly browned.

Add the tomato sauce, 1 bottle of beer and the seafood mix and continue cooking that for about 5 minutes over medium heat.

Stir in the remaining ingredients and bring to a boil.

Reduce the heat to low, stir the mixture well, cover it and cook for 30 minutes. (Do NOT stir) or until the liquid has evaporated.

Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft.

Add the paprika, tomatoes and stock, then bring to the boil. Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking.

Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is cooked,then season to taste.

Sprinkle with parsley and serve with lemon wedges.

Ready in 20 minutes.

Serves: 4

Pat dry Squid with a paper towel and set aside.

Heat oil in a large frying pan over high heat. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper.

Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes each side (do not overcook).

Season with additional salt and pepper. Serve immediately with lemon wedges and crusty bread for sopping up any leftover garlic-butter sauce.

In a small saucepan, warm the fish or vegetable stock. Keep warm.

In a large saucepan over moderately low heat, warm the olive oil. Add 1 tbsp of butter and the onion, and sautée, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.

Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer.

Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.

Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed. Cook it a few minutes longer if you prefer a softer rice.

Remove the risotto from the heat and add parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, and the remaining 2 tbsp butter. Stir well to release the starches and make the risotto creamy.
Season to taste with salt and pepper, and serve immediately.