Gramigna with seafood and saffron

Servings for 4 people:
• 320 g of Gramigna
• 1kg of mussels
• 1 kg of clams
• 1 fish of 350g
• 2 squid ink.
• 8 red crustaceans
• 1 octopus
• stick of celery
• 1 onion
• 1 carrot
• 1 g of saffron pistilli
• Salt a.e
• Pepper a.e

Open the mussels and the clams naturally, when they’re cold, shell them and leave the water that comes from them.
Clean the squid, cut the head in half and cut the intern parts to make them curlier during the cooking.

Cook the octopus in abundant water for about 30 minutes and when it’s out of the water leave it to refresh untili t became colder.
Remove the carapace and intestines from the red prawns.
Scale, fillet and bone the sea bream. Don't throw your head and bones away.
In a pan with cold water put the celery, the carrot and the onion and also the head of the fish. Let them oil for about an hour and half.
Cook the gramigna as a risotto in the cooking pan.
Add time to time the fish soup and the water of the mussels.
In the meantime cook the fish in other pan and let them being crispy. Cut the tentacools of the octopus and put them in an other pan, letting them being crispy.
Put the squid to boil in the fish soup and drain it.

When the pasta become “al dente” add the clams, the mussels and also the saffron pistilli and add a bit of salt.
Leave the pasta more watery.
Mix all that in a plate, putting upon the pasta the squid, the baked fish, the red crustacean and the octopus.