Clean the octopuses. Remove the ink sacs and squeeze the ink into a small dish. Wash the octopuses and roughly chop (if necessary).
Wash, halve and deseed the pepper and cut into very thin strips.
Wash and trim the leek, peel the carrot and cut both into very thin strips.
Heat the olive oil and sweat the shallot until translucent.
Add the rice, sweat until translucent, then add 100 ml white wine. When the rice has absorbed all the wine add a ladleful of vegetable stock. When this has been absorbed, add more stock and continue in this way for about 20 minutes, stirring occasionally, until the risotto is creamy but the rice still retains a little bite. Stir in the Parmesan and the octopus ink.
Season to taste with salt and pepper.
Put 0,2 l fish stock into a pan with 0,2 l white wine and bring to the boil, then remove from the heat. Add the octopuses, shrimps and clams, cover and cook very gently over a low heat for about 10 minutes.
Take out and arrange on the risotto. Drop the vegetable strips briefly into the boiling fish- and white wine stock, then drain and add to the risotto.