What a great dish. This was a piece of Saturday evening inspiration that’s really a combo of a few different things I’ve made before.
Grilled octopus and shrimp that have been marinated in olive oil, paprika, garlic and oregano (or other fresh herbs if you have).
Risotto that’s been made with fish stock, shallots and squid ink (buy it on Amazon). At the last minute, I tossed in a can of the most amazing cherry tomatoes to brighten and lighten everything up. Great move.
The green sauce on top is a puree of cilantro, scallion and jalapenos with some lime juice and fish sauce. More brightness that pulls it all together.
To make this easier to prepare, I grilled off the proteins and kept them at room temp. Same for the green sauce. That just leaves the risotto to focus on. When done, drizzle some of the paprika oil over the whole thing and then the green sauce.
Worth the effort.